Recipe courtesy of Brett Gormley
40 min
20 min
1 serving


  • 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 


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.



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