Recipe courtesy of Brett Gormley

Oysters Southerfella

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 1 serving
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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 

Salt and Pepper

6 fresh oysters, shucked and left in the half-shell 

2 slices bacon, cooked and crumbled 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Fill a large bowl with ice water and set aside
  3. 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.

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