• 1 Tablespoon butter

• 1 finely chopped shallot

• 2 Cup Collard Greens, fresh

• 3 Clove garlic, minced

• 1/4 Cup Pernod

• 1/2 Cup Cream

• 1 Cup BBQ chips, crushed

• 1 Cup Parmesan cheese

• 3 Slices bacon

• 12 Oysters

• As Needed Rock Salt

• 2 lemon wedges

• To Taste salt and pepper

Steps

1

Melt butter in a medium sauce pan over medium-high heat. Add shallot and collard greens and cook until wilted, about 3 minutes. Add garlic and sauté 1 minute or until fragrant.

2

Deglaze with Pernod and simmer until reduced by half. Add cream and simmer another 3 minutes or until the liquid coats the back of a spoon.

3

In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.

4

When ready to cook, start the Z Grill grill and set the temperature to 500 F. Preheat, lid closed, for 10 to 15 minutes.

5

Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.

6

Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.

7

Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Serve with lemon wedges. Enjoy!