Low Country "o-rock" Recipe
A low country twist on the classic Oysters Rockefeller prepared with braised collards and parmesan panko gratine
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Ingredients
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Oysters and Collard Greens
Method
Preparation
- 1
Prepare the Collard Greens
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened, about 3-4 minutes. Stir in the chopped collard greens and cook for another 5 minutes until they start to wilt.
- 2
Add Broth and Season
Pour in the chicken broth, season with salt and black pepper, and let it simmer for about 10-15 minutes until the greens are tender. Remove from heat and stir in lemon juice and hot sauce to taste.
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Prepare Oysters
Shuck the oysters and place them on a baking sheet. Spoon a generous amount of the collard greens mixture onto each oyster.
- 5
Prepare the Topping
In a separate bowl, mix together the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture generously over the collard greens topped oysters.
- 6
Bake
Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crispy.
- 7
Serve
Remove from the oven and allow to cool slightly. Serve warm, with additional hot sauce on the side.
