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1
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.
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2
Cover, reduce the heat to medium, and cook for 1 hour.
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3
Meanwhile, wash the collard greens thoroughly.
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4
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.
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5
Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2 to 1-inch ribbons.
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6
Place the greens in the pot with the meat.
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7
Add the butter.
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8
Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour.
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9
When they are done, taste and adjust seasoning.
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10
Remove the collard greens with a slotted spoon and transfer to a large bowl.
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11
Remove ham hock and chop into pieces.
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12
Place into bowl with collard greens.
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13
Mix in the softened cream cheese, working it into the mixture.
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14
Have a bowl of water ready and dip your finger in it, running it along the seams of the wonton before pressing to seal.
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15
Place a scant teaspoonful of the collard green mixture in the center of a wonton wrapper and fold into a triangle.
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16
Repeat with the remaining wrappers.
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17
Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry.
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18
Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F.
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19
Fry the wontons in batches until they are golden brown, about 3 to 4 minutes per batch.
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20
Place on paper towels to drain and allow to cool for 5 minutes before serving.
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21
Mix the ingredients together and store in an airtight container for up to 6 months.
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22
Use as a seasoning on meat and when cooking vegetables.
