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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Haven't made these yet, but watched Paula Deen make them and they look great. Could use spinach in place of collards, I sure. Ingredients:
4 ounces ham hocks or 4 ounces smoked turkey wings |
1 teaspoon house seasoning |
1 teaspoon seasoning salt |
1 tablespoon hot pepper sauce |
olive oil, for drizzling |
1/2 bunch collard greens |
4 tablespoons butter |
1 (8 ounce) package cream cheese, softened |
70 wonton wrappers |
peanut oil (for frying) |
Directions:
1. In a large pot, bring 1 1/2 qts. water to boil and add smoked meat, House seasoning, seasoned salt, hot sauce and drizzle of olive oil. Reduce heat to medium and cook for 1 hour.
2. Meanwhile, was collard greens thoroughly. Remove the thick stem the runs down the center of the greens. Stack 6-8 leaves on top of each other, roll up and slice into 1/2 - 1 thick slices. Place greens in pot. Add butter. Cook, stirring occasionally, until greens are tender, about 45 minutes to 1 hour. When done, taste and adjust seasoning.
3. Remove collard greens from broth and transfer to a large bowl. Mix in softened cream cheese. Shred some of the meat from the ham and turkey and mix in with greens and cream cheese. Place a spoonful of collard green mixture in the center of a wonton wrapper. Moisten edges with water, fold over and seal. Don't overfill or filling will leak out turnin frying. Repeat with remaining wrappers.
4. Heat several inches of peanut oil in a heavy deep pot to 350°F; fry wontons in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels. Best if served immediately. I bet they'd be good with a teriyaki dipping sauce.
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