Fried Collard Green Wontons
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Seasoned Salt1 large
Collard Greens (bunch)4 tbsps
Butter (1/2 stick)1 cup
Table Salt1 cup
Pepper1 cup
Garlic PowderDirections:
1
In a large pot, bring 1 1/2 quarts water to a boil and add the meat, House Seasoning, seasoned salt, hot sauce, and a drizzle of olive oil
2
Cover, reduce the heat to medium, and cook for 1 hour
3
Meanwhile, wash the collard greens thoroughly
4
Remove the thick stem that runs down the center of the greens by holding the stalk in 1 hand and stripping the leaves from the stalk with your other hand
5
Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2 to 1-inch ribbons
6
Place the greens in the pot with the meat
7
Add the butter
8
Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour
9
When they are done, taste and adjust seasoning
10
Remove the collard greens with a slotted spoon and transfer to a large bowl
11
Remove ham hock and chop into pieces
12
Place into bowl with collard greens
13
Mix in the softened cream cheese, working it into the mixture
14
Have a bowl of water ready and dip your finger in it, running it along the seams of the wonton before pressing to seal
15
Place a scant teaspoonful of the collard green mixture in the center of a wonton wrapper and fold into a triangle
16
Repeat with the remaining wrappers
17
Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry
18
Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F
19
Fry the wontons in batches until they are golden brown, about 3 to 4 minutes per batch
20
Place on paper towels to drain and allow to cool for 5 minutes before serving
21
Mix the ingredients together and store in an airtight container for up to 6 months
22
Use as a seasoning on meat and when cooking vegetables