Recipe courtesy of Brett Gormley
Oysters Southerfella
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1146
- Total Fat
- 77
- Saturated Fat
- 38
- Carbohydrates
- 58
- Dietary Fiber
- 12
- Sugar
- 5
- Protein
- 61
- Cholesterol
- 305
- Sodium
- 1743
- Total: 40 min
- Active: 20 min
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
6 fresh oysters, shucked and left in the half-shell
2 slices bacon, cooked and crumbled
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.