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Baked Oysters with Bacon, Greens, and Parmesan
From Statesboro Market2Go
<p>A seafood dish with some southern additions! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: southernliving.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
8 ounces
Smoked bacon (diced)
1 large
Onion (diced)
3 cloves
Garlic (chopped)
3 cups
Thinly sliced kale
OR collard greens
2 tablespoons
Unsalted butter
2 tablespoons
Flour
1 cup
Heavy cream
3/4 cup
Parmesan cheese (plus some for garnsh)
2 tablespoons
Lemon juice
1 teaspoon
Crushed red pepper
1 teaspoon
Kosher salt
1/2 teaspoon
Black pepper
24
Oysters on the half shell
1 4 pound pack
Rock salt/ice cream salt
Lemon wedges for garnish
Step by Step Instructions
- Heat a skillet over medium heat. Add bacon and cook for 6 to 8 minutes (should be crispy). Add the onion and garlic and cook for 5 minutes.
- Add the greens of your choice and cook stirring occasionally. If using kale cook for 8 minutes, for collard greens, cook for 12 to 15 minutes.
- Add the butter to the skillet and melt it over medium heat, stirring. Add the flour and cook stirring often for 1 minute.
- Reduce heat to medium-low, then add the heavy cream and Parmesan cheese. Cook stirring constantly for 45 seconds.
- Remove the skillet from the heat and stir in the lemon juice, red pepper, salt, and black pepper. Transfer the contents of the skillet to a bowl and let chill for 30 minutes.
- Preheat oven to 450. Spoon 1 tablespoon of the prepared mixture onto each oyster. Pour the rock salt onto a baking sheet, then arrange the oysters so they are all level.
- Bake for 5 to 8 minutes, then remove from the oven and let cool for 5 minutes before serving garnished with lemon wedges and additional Parmesan cheese.