Well, here we go again. Leave it to me to dress up a collard green! I put these bad boys inside a beautifully browned blanket, and lo and behold, it was the number one hand-passed appetizer at our reception. Who would have ever thought that collard greens and cream cheese could taste so good!

　　

Ingredients

serves 35

　　1/4 pound meat (ham hocks, smoked turkey wings, or smoked neck bones)

　　1/2 tablespoon House Seasoning (see page 325)

　　1/2 tablespoon seasoned salt (see page 180)

　　1/2 tablespoon Texas Pete Hot Sauce (or your favorite brand)

　　1/2 large bunch collard greens

　　4 tablespoons butter

　　32 ounces cream cheese, at room temperature

　　70 to 80 wonton wrappers

　　

Step 1

In a large pot, bring 1 1/2 quarts water to a boil and add the meat, House Seasoning, seasoned salt, and hot sauce. Reduce the heat to medium and cook for 1 hour. In the meantime, wash the collard greens thoroughly: remove the thick stem that runs down the center of the greens by holding the leaf in one hand while stripping it down with the other hand. Stack 6 to 8 leaves on top of one another, then roll up and slice into 1/2- to 1-inch-thick slices. Place the greens into the pot with the cooked meat. Stir in the butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste and adjust seasoning.

　　

Step 2

Mix the collard greens and cream cheese in a mixing bowl.

　　

Step 3

Place 1 tablespoon of the mixture in the center of each wrapper and fold into a triangle. Place the assembled wontons in peanut oil heated to 350 degrees for 2 or 3 minutes, or until golden brown. Drain on paper towels. Best if served immediately.

　　Paula Deen's Kitchen Classics