Lowcountry Oysters Rockefeller

• 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

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.

“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.”