Steps

• Step 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.

  Ingredients

  • 1 Tablespoon butter

  • 1  finely chopped shallot

  • 2 Cup fresh collard greens, washed and trimmed

  • 3 Clove Garlic, minced

• Step 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.

  Ingredients

  • 1/4 Cup Pernod Liqueur

  • 1/2 Cup cream

• Step 3

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

  Ingredients

  • 1 Cup crushed BBQ potato chips

  • 1 Cup Parmesan cheese

  • 3 Slices bacon

• Step 4

  When ready to cook, start the Traeger grill and set the temperature to 450°F. Preheat, lid closed, for 10 to 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 5

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

  Ingredients

  • 12  oysters

• Step 6

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

  Ingredients

  • As Needed rock salt

• Step 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!

  00:15

  450 ˚F / 232 ˚C

  Ingredients

  • 2  lemon wedges

  • To Taste salt and pepper