Fried Collard Green Wontons

Total Time:
2 hr 30 min
30 min
2 hr

70 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
  • House Seasoning:
  • 1 cup table salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  • 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. Cover, reduce the heat to medium, and cook for 1 hour.

  • Meanwhile, wash the collard greens thoroughly. 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. Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2 to 1-inch ribbons. Place the greens in the pot with the meat. Add the butter. Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour. When they are done, taste and adjust seasoning.

  • Remove the collard greens with a slotted spoon and transfer to a large bowl. Remove ham hock and chop into pieces. Place into bowl with collard greens. Mix in the softened cream cheese, working it into the mixture.

  • Have a bowl of water ready and dip your finger in it, running it along the seams of the wonton before pressing to seal. Place a scant teaspoonful of the collard green mixture in the center of a wonton wrapper and fold into a triangle. Repeat with the remaining wrappers. Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry.

  • Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F.

  • Fry the wontons in batches until they are golden brown, about 3 to 4 minutes per batch. Place on paper towels to drain and allow to cool for 5 minutes before serving.

House Seasoning:
  • Mix the ingredients together and store in an airtight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

  • Yield: 1 1/2 cups

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Spicy Pumpkin and Collards

    Recipe courtesy of Food Network Kitchen