1. Prepare collard greens: Rinse the leaves and pat them dry with a clean kitchen towel. Remove the stems by cutting down either side of the stem with the tip of a knife. Stack the leaves (without stems) and tightly roll into a log. Slice the roll into thin strips. Roughly chop the pieces with the knife a few times.

2. (Alternate pressure cooker instructions). Pour oil in a pan and heat over medium heat. Add onions and cook until starting to soften, about five minutes. Add minced garlic and  stir, cooking thirty seconds or until fragrant. Dump in chopped collard greens and sprinkle with salt. Stir to mix the onions and collards evenly.

Pour chicken broth over the greens and cover the pan. Cook for about forty minutes, stirring twice during cooking, until collard greens are tender.

After forty minutes, remove the lid from the pan and increase the heat medium-high heat. Continue to cook the collards over for another ten minutes, until the remaining liquid is cooked off.

3. Add the cream cheese to a small mixing bowl and scoop the cooked collards on top. Stir well with a spatula to mix the cheese and collards together. Keep stirring until there are no more large chunks of cream cheese in the mixture.

Start heating the oil in a large pot, (I rinsed the pot used for collards and used it to fry the wontons too), and set a candy thermometer on the pot to keep track of the oil’s temperature. The oil needs to be 375°.

4. Fill a small ramekin with water, grab a kitchen towel to keep in reach, and set the bowl of collards and cream cheese and the package of wonton wrappers in front of you.

To form each wonton, take one wrapper and place a tablespoon of the collards mixture in the center. Dip your finger into the water and lightly wet the perimeter of the wrapper. Take two corners and pull them up to meet in the center, press the edges together. Fold the next corner up and press that edge. Fold the remaining corner up and press the remaining edge. 

Keep wrapping wontons until you run out of filling. Set each one aside until you are ready to start frying them.

5. Once the oil is 375°, you can start frying the wontons. They only take about 1 minute to cook so be sure you are ready with a strainer and a plate with a couple paper towels on top to drain the oil.

Drop the formed wontons into the hot oil, being careful to not splash the oil. Add about 5-6 at a time, as long as they are not overly crowded in the pot. Cook the wontons for about 1 minute, until they are golden brown. Flip each wonton over for a couple of second to brown the tops, and then use a strainer to remove them to the plate to cool.

Check the oil temperature before adding a new batch to make sure it is still at 375°.

6. Let the wontons cool to the touch and then serve and enjoy! (As with most fried foods, they are best when served soon after cooking).