Boil the diced potatoes until tender. Set aside. In a large saucepan over the medium heat, melt the butter. Saute the onion in the butter until tender. Add the collard greens and thyme. Cook over low heat 20 to 25 minutes. In a blender or food processor, blend the greens mixture and mashed potatoes. Transfer to a large pot and add the oyster liquid. Bring to a boil and reduce the heat. Add the oysters, diced potatoes, salt and pepper. Simmer about 2 minutes. Serve immediately.;
Recipe copyright B. Smith
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