Naturally, Southern Living has a Southern twist on oysters. Do not confuse these with Oysters Rockefeller which are traditionally made with Spinach. This more Southern dish relies on the natural bitterness of greens to complement the sweet and salty flavors of our fresh Rappahannock River oysters.
- 24 fresh oysters on the half shell
- 8 ounces smoked bacon, diced
- 1 large onion, diced (1 ½ cups)
- 3 medium garlic cloves, chopped (1 Tbsp.)
- 3 cups thinly sliced Lacinato kale or collard greens (from 1 bunch)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 2 ounces Parmesan cheese, finely shredded (about ¾ cup), plus more for garnish
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (4-lb.) pkg. rock salt (ice cream salt, such as Morton Salt)
- Lemon wedges
- Heat a large skillet over medium.
- Add bacon. Cook, stirring occasionally, until crispy, 6 to 8 minutes.
- Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add kale or collards. Cook, stirring occasionally, until soft and tender, about 8 minutes for kale or 12 to 15 minutes for collards.
- Add butter to a separate skillet. Cook over medium, stirring constantly, until melted, about 20 seconds.
- Add flour; cook, stirring often, 1 minute. Reduce heat to medium-low.
- Add whipping cream and Parmesan. Cook, stirring constantly, until mixture is thick and pasty, about 45 seconds.
- Remove from heat; stir in lemon juice, red pepper, salt, and black pepper.
- Transfer to a bowl; chill until mixture is cool and starts to firm up, about 30 minutes.
- Preheat oven to 450ºF.
- Spoon 1 heaping tablespoon bacon-kale mixture onto each oyster.
- Pour rock salt on a baking sheet, and arrange oysters evenly on salt so they sit level.
- Bake until bacon-kale mixture is bubbly and golden brown and oysters have started to curl and are cooked through, 5 to 8 minutes.
- Remove from oven, and cool 5 minutes. Garnish with additional Parmesan, and serve with lemon wedges.
RECIPE CREDIT: SOUTHERN LIVING; PHOTO CREDIT: ANTONIS ACHILLEOS; FOOD STYLING: EMILY NABORS HALL; PROP STYLING: KAY E. CLARKE