Ingredients
- 1 Greenberg Smoked Turkey leg, all skin removed
- 1 additional cup chopped Greenberg Smoked Turkey
- 1 tsp salt
- 1/4 tsp pepper
- 1 clove minced garlic
- 1 tsp seasoned salt
- 1 Tbsp hot sauce
- Olive oil for drizzling
- 1 bunch collard greens
- 4 Tbsp butter
- 1 – 8 oz pkg cream cheese, softened
- 70 wonton wrappers
- Peanut oil, for frying
Dipping Sauce for Collard Green Wontons:
- 1/2 c soy sauce
- 2 Tbsp rice wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1 Tbsp chopped green onion or chives
- In a large pot, bring 1 1/2 quarts water to a boil and add turkey leg (make sure skin is removed -- it is bitter!), seasonings, hot sauce and a drizzle of olive oil. Cover, reduce the heat to medium, and cook for 1/2 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-inch wide 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, drain well and transfer to a large bowl. Remove meat from turkey leg and chop into pieces. Add to bowl with collard greens along with an additional 1cup chopped turkey. Mix in the softened cream cheese, working it into the mixture.
- Place a teaspoon of collard green mixture in the center of a wonton wrapper and fold into a triangle. Have a bowl of water (or cooking liquid from the collards) ready and dip your finger in it, and run it along the seams of the wonton before pressing to seal. 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 deep pot to 350 F.
- Fry the wontons in batches until they are golden brown, about 3 minutes per batch. Drain on paper towels and allow to cool for 5 minutes before serving. Or place, uncovered, on wire racks in 300 degree oven til ready to serve.