January 2013

SPICY COLLARD GREEN WONTONS 60 WONTON SKINS (WRAPPERS) 1 BUNCH ORGANIC COLLARD GREENS, ABOUT ¾ POUND 1 SMOKED TURKEY WING 1 ONION, DICED ¼ CUP WHITE VINEGAR 2 TABLESPOON WORCESTESHIRE SAUCE 1 TABLESPOON TEXAS PETE HOT SAUCE 1 TABLESPOON SALT 1 TEASPOON PEPPER 8 OUNCES CREAM CHEESE 1 JAR PEPPER JELLY IN A DUTCH OVEN, PLACE TURKEY WING AND CHOPPED ONION. COVER WITH WATER AND COOK ON HIGH HEAT FOR ABOUT AN HOUR. MEANWHILE, WASH COLLARD GREENS WELL, CUT STEMS OUT. CUT GREENS IN SHREDS. AFTER THE HOUR COOKING, ADD COLLARD GREENS, VINEGAR, WORCESTESHIRE, HOT SAUCE, SALT & PEPPER TO POT. CONTINUE COOKING ANOTHER HOUR. STRAIN GREENS. REMOVE TURKEY AND TAKE MEAT OFF BONE AND CHOP. IN A FOOD PROCESSOR, ADD GREENS, TURKEY MEAT AND CREAM CHEESE. PULSE SEVERAL TIMES. LAY SEVERAL WONTON SKINS ON WORK SURFACE. PLACE JUST UNDER A TEASPOON OF COLLARD GREEN MIXTURE IN CENTER OF EACH SKIN. BRUSH TOP AND BOTTOM OF SKIN LIGHTLY WITH WATER. FOLD SIDES IN PRESSING DOWN WHERE THE SKIN TOUCHES SKIN. MOISTEN THE CENTER SLIGHTLY THEN FOLD TOP AND BOTTOM IN PRESSING TO SEAL. IF IT DOES NOT SEAL, MOISTEN SLIGHTLY UNTIL SEAL IS DEVELOPED. REPEAT WITH REMAINING SKINS. FRY WONTONS IN 350 DEGREE OIL UNTIL GOLDEN. PLACE PEPPER JELLY IN A BOWL AND ADD HOT WONTONS. TOSS TO COAT. SERVE IMMEDIATELY.