Recipe courtesy of Brett Gormley
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40 min
20 min
1 serving



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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