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
As Needed Rock Salt
2 lemon wedges
To Taste salt and pepper
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.
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.
In a small bowl combine crushed potato chips, crispy bacon bits, and shredded Parmesan cheese.
When ready to cook, start the Z Grill grill and set the temperature to 500 F. Preheat, lid closed, for 10 to 15 minutes.
Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.
Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.
Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Serve with lemon wedges. Enjoy!