Collard Oyster Stew

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2 large all-purpose potatoes, peeled and diced

2 tablespoons butter

1 medium onion, chopped

2 cups chopped fresh or frozen collard greens

2 teaspoons dried thyme leaves

2 large potatoes, cooked and mashed (approximately 2 cups)

1 pint fresh oysters, shucked and liquid reserved

4 cups reserved oyster liquid or clam juice

Salt and freshly ground black pepper, to taste