Collard Green Won Tons

Name: Collard Green Won Tons
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 35
Cuisine: Chinese, Asian
Ingredients: 59 milliliters black pepper; 4 Tbsps butter; 1 large bunchs collard greens; 227 grams package cream cheese, softened; 59 milliliters garlic powder; 35 servings Olive oil, for drizzling; 35 servings Peanut oil, for frying; 1 Tbsp hot pepper sauce (recommended: Texas Pete); 237 milliliters salt; 1 teaspoon seasoned salt; 1 teaspoon House Seasoning, plus more for seasoning, recipe follows; 113 grams ham hocks, smoked turkey wings, or smoked neck bones; 70 wonton wrappers

Collard Green Won Tons requires approximately 2 hours and 30 minutes from start to finish. This recipe makes 35 servings with 215 calories, 2g of protein, and 19g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, salt, collard greens, and a few other things to make it today. It works well as a hor d'oeuvre.

Instructions

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.

Ingredients you will need

Seasoned Salt

Hot Sauce

Olive Oil

Seasoning

Water

Meat

Equipment you will use

Pot

Meanwhile, wash collard greens thoroughly.

Ingredients you will need

Collard Greens

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.

Ingredients you will need

Greens

Roll

Place greens in pot.

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Greens

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Pot

Add butter. Cook, stirring occasionally, until greens are tender, about 45 minutes to 1 hour. When done, taste and adjust seasoning.

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Seasoning

Butter

Greens

Remove collard greens from broth and transfer to a large bowl.

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Collard Greens

Broth

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Bowl

Mix in softened cream cheese.

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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.

Ingredients you will need

Peanut Oil

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Pot

Drain on paper towels. Best if served immediately.

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Paper Towels

Mix ingredients together and store in an airtight container for up to 6 months.

Equipment

Pot

Bowl

Paper Towels

Ingredients

Servings:

59milliliters

black pepper 4Tbsps

butter 1large bunchs

collard greens 227grams

package cream cheese, softened 59milliliters

garlic powder 35servings

Olive oil, for drizzling 35servings

Peanut oil, for frying 1Tbsp

hot pepper sauce (recommended: Texas Pete)237milliliters

salt 1teaspoon

seasoned salt 1teaspoon

House Seasoning, plus more for seasoning, recipe follows 113grams

ham hocks, smoked turkey wings, or smoked neck bones 70

wonton wrappers

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.