Fried Collard Green Wontons

• 1 pound 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 sauce (recommended: Texas Pete)
• Olive oil, for drizzling
• 1/2 large bunch collard greens
• 4 tablespoons (1/2 stick) butter
• 1 (8-ounce) package cream cheese, softened
• 70 wonton wrappers, approximately
• Peanut oil, for frying
• 1 cup table salt
• 1/4 cup pepper
• 1/4 cup garlic powder

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.
23. Yield: 1 1/2 cups

ham hocks, house seasoning, salt, hot sauce, olive oil, collard greens, butter, cream cheese, wonton wrappers, peanut oil, salt, pepper, garlic powder

Taken from www.foodnetwork.com/recipes/fried-collard-green-wontons-recipe.html (may not work)