Recipe courtesy of Brett Gormley
Total:
40 min
Active:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 6 cups fresh collard greens, roughly chopped
  • 1/4 cup homemade or store-bought breadcrumbs
  • 1/4 cup grated Parmesan 
  • 3 tablespoons unsalted butter, melted  
  • 1 tablespoon minced garlic 
  • Juice of one lemon 
  • Salt and Pepper 
  • 6 fresh oysters, shucked and left in the half-shell 
  • 2 slices bacon, cooked and crumbled 

Directions

Preheat the oven to 400 degrees F.

Fill a large bowl with ice water and set aside

Bring a medium pot of water to boil and submerge the collard greens until they wilt slightly and brighten in color, about 1 minute. Quickly drain in a colander, or remove with tongs, and place directly in the ice bath for a few moments, then remove and strain again. Chop any remaining large pieces a bit more and place in a medium mixing bowl. Add the breadcrumbs, Parmesan, butter, garlic, lemon juice and some salt and pepper and fold together. Spoon the mixture evenly over the 6 oysters and place on a baking sheet. Bake until golden brown, about 20 minutes. Remove and top with the crumbled bacon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Oysters

Recipe courtesy of Graham Quayle

Oysters

Recipe courtesy of Graham Quayle

Oyster Soup

Recipe courtesy of Alton Brown

Chinatown Oysters

Recipe courtesy of Chuck Hughes

Oyster Chowder

Recipe courtesy of Chuck Hughes|Chuck Hughes

Oyster Shooters

Recipe courtesy of Ti Martin

Charbroiled Oysters

Recipe courtesy of Drago's Seafood Restaurant

Oysters RockAfeller

Recipe courtesy of Chuck Hughes|Chuck Hughes

Oysters Havemeyer

Recipe courtesy of Cooking Channel

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here