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

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Instructions

1. Preheat the oven to 400 degrees F.
2. Fill a large bowl with ice water and set aside
3. 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.