35 servings vegetable oil; peanut oil preferred for frying
1 tablespoon pepper sauce hot recommended: Texas Pete
1 cup salt
1 teaspoon lawry's seasoned salt
1 teaspoon house seasoning plus more for seasoning, recipe follows
4 ounces neck bones smoked
70 wonton wrappers
Equipment
bowl
paper towels
pot
Directions
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.
Mix ingredients together and store in an airtight container for up to 6 months.
