Recipe courtesy of Brett Gormley
Recipe courtesy of Brett Gormley
Show:
Emeril's Florida
Oysters Southerfella
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1146
- Total Fat
- 77 g
- Saturated Fat
- 38 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 12 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 305 mg
- Sodium
- 1743 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1146
- Total Fat
- 77 g
- Saturated Fat
- 38 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 12 g
- Sugar
- 5 g
- Protein
- 61 g
- Cholesterol
- 305 mg
- Sodium
- 1743 mg
Ingredients
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.
