marmalady
Executive Chef
"Put a little South in your mouth"! - from Paula Deen -
COLLARD GREEN WONTONS
4 ounces ham hocks, smoked turkey wings, or smoked neck bones
1 teaspoon House Seasoning, plus more for seasoning, recipe follows
1 teaspoon seasoned salt
1 tablespoon hot pepper sauce (recommended: Texas Pete)
Olive oil, for drizzling
1/2 large bunch collard greens
4 tablespoons butter
1 (8-ounce) package cream cheese, softened
70 to 80 wonton wrappers
Peanut oil, for frying
In a large pot, bring 1 1/2 quarts water to a boil and add smoked meat, House Seasoning, seasoned salt, hot sauce and a drizzle of olive oil. Reduce heat to medium and cook for 1 hour.
Meanwhile, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand. Stack 6 to 8 leaves on top of each other, roll up and slice into 1/2 to 1- inch 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.
Remove collard greens from broth and transfer to a large bowl. Mix in softened cream cheese.
To assemble, place a spoonful of mixture in the center of a wonton wrapper and fold into a triangle, pressing to seal. Repeat with remaining wrappers.
Heat several inches of peanut oil in a heavy deep pot to 350 degrees F. Fry wontons in batches until golden brown, about 2 to 3 minutes per batch. Drain on paper towels. Best if served immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
COLLARD GREEN WONTONS
4 ounces ham hocks, smoked turkey wings, or smoked neck bones
1 teaspoon House Seasoning, plus more for seasoning, recipe follows
1 teaspoon seasoned salt
1 tablespoon hot pepper sauce (recommended: Texas Pete)
Olive oil, for drizzling
1/2 large bunch collard greens
4 tablespoons butter
1 (8-ounce) package cream cheese, softened
70 to 80 wonton wrappers
Peanut oil, for frying
In a large pot, bring 1 1/2 quarts water to a boil and add smoked meat, House Seasoning, seasoned salt, hot sauce and a drizzle of olive oil. Reduce heat to medium and cook for 1 hour.
Meanwhile, wash collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the leaf in your left hand and stripping the leaf down with your right hand. Stack 6 to 8 leaves on top of each other, roll up and slice into 1/2 to 1- inch 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.
Remove collard greens from broth and transfer to a large bowl. Mix in softened cream cheese.
To assemble, place a spoonful of mixture in the center of a wonton wrapper and fold into a triangle, pressing to seal. Repeat with remaining wrappers.
Heat several inches of peanut oil in a heavy deep pot to 350 degrees F. Fry wontons in batches until golden brown, about 2 to 3 minutes per batch. Drain on paper towels. Best if served immediately.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
