Grilled Oysters with Wilted Turnip Greens Print this recipe

Ingredients

• 1 cup coarse bread crumbs
• 1 pound turnip greens
• 1½ tablespoons white vinegar
• 2 cloves garlic, minced
• 2 strips thick-cut bacon, diced
• 30 fresh, live oysters
• ¼ cup butter, unsalted
• ¾ teaspoon white pepper
• ⅓ cup yellow onions, diced

Instructions

1. Wash turnip greens in cold water. Drain water and repeat the process, making sure all sandy grit is removed from the leaves. Remove turnip leaves from the water, stack the leaves, and roll them into a tight log. Cut the leaf log every ¼-inch. This will make thin strips of leaves (chiffonade).
2. Bring a small pot of water to a boil. Add cut turnip leaves and boil for 2 minutes. Pour leaves into a colander to drain water. Press leaves firmly, making sure all water is squeezed out.
3. In a large skillet, add diced bacon and cook over medium-high heat for about 2 minutes or until bacon starts to brown slightly. Add butter and onions and sauté for about 2 minutes or until onions start to appear translucent. Reduce heat and add garlic, white pepper, vinegar and turnip leaves. Stir well and simmer for 3 minutes. Remove from heat and stir in bread crumbs.
4. Check to see if the oysters are alive by confirming that shells are tightly closed. Scrub oysters with a stiff brush under running water.
5. Build a charcoal fire for direct grilling. Place oysters on the grill directly over coals (approximately 450°F) with their deeply curved half shells facing upward. This will prevent the juices from running out of the oysters. Grill for 3 minutes or until juices start bubbling from the oyster shell. Remove from grill and pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife. Leave the oysters in the bottom shells and set aside.
6. Top each oyster with 1½ teaspoons of turnip green mixture and place back on grill for an additional 3 minutes. Remove oysters from the grill and serve in the half shell.
7. Recipe created by Barbecue Expert Chris Lilly, on behalf of Kingsford® Charcoal.

Credit

1. Chris Lilly