Lowcountry Oysters Rockefeller

Topped with Hollandaise sauce, this twist on the classic Oysters Rockefeller includes traditional Southern collard greens with extra pot likker.
Photo by Penny de los Santos

Courtesy Drew Hedlund, chef, Tradd’s, Charleston, SC

This twist on traditional Oysters Rockefeller has bonus “pot likker,” the cooking liquid for the collard greens. It’s a delicious base for soup, grits or rice.

Click here for our easy-to-make Hollandaise recipe.

How to Shuck and Cook Oysters
Ingredients
  • 1 pound collard greens
  • 6 cups chicken stock
  • 2 ham hocks
  • ¼ cup apple cider vinegar
  • ¼ cup Texas-style hot sauce, preferably Texas Pete
  • ½ white onion, sliced
  • ¼ cup bacon fat
  • ½ tablespoon granulated garlic
  • ½ tablespoon Lawry’s Seasoned Salt
  • ½ tablespoon fresh-ground black pepper
  • 24 raw oysters, shucked
  • 1 cup Hollandaise sauce
Directions

Wash collard greens. Remove woody stems, and chop into ½-inch pieces. Set aside.

Combine all ingredients except greens, oysters and Hollandaise in medium pot, and bring to boil. Lower to simmer, covered, until hocks are tender, about 2 hours. Add greens and cook until very tender, about 1 hour.

Heat oven to 375˚F. Set oysters on sheet pan. Remove ham hocks and drain greens. Divide on top of oysters. Bake oysters for 8 minutes. Just before serving, top with Hollandaise and broil for 30 seconds, or until speckled with brown.

Pair It

“I like Pinot Noir with rich collard greens, but a red might clash with the oyster itself,” says Sam Richardson, general manager at Tradd’s. “So a rosé of Pinot Noir does all of the things we want Pinot to do but is friendly to the delicate flavors of the oyster.”

Published on September 19, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories