DOWN-HOME ROCKEFELLER: BAKED OYSTERS WITH CREAMED TURNIP GREENS

In my travels, when I find myself in a restaurant that touts its Oysters Rockefeller, I can’t resist giving them a try. It’s one of my all-time favorite dishes! This is my down-home version of that delicacy. I’ve changed out the watercress in the original dish for thinly sliced turnip greens and cook them in individual ramekins topped with the oysters. A quick grating of lemon zest and squeeze of juice when the oysters come out of the oven is all that is needed before they’re served.

Makes 4 servings

4 SLICES SMOKED BACON, CUT INTO 2-INCH PIECES

2 TABLESPOONS BUTTER

1 CUP THINLY SLICED LEEKS

7 CUPS WASHED AND THINLY SLICED TURNIP GREENS (CUT INTO CHIFFONADE;) OR ONE 16-OUNCE PACKAGE CHOPPED TURNIP GREENS

1½ CUPS HEAVY (WHIPPING) CREAM

1 TABLESPOON PLUS 1 TEASPOON HOT SAUCE

SALT AND FRESHLY GROUND BLACK PEPPER

2 DOZEN OYSTERS, ROUGHLY CHOPPED

GRATED ZEST AND JUICE OF 1 LEMON

1. Preheat the oven to 400˚F.

2. Cook the bacon slices in a large skillet over medium-high heat until they start to render their fat, about 5 minutes. Add the butter and let it melt in with the bacon fat, then add the leeks and cook, stirring occasionally, for 5 minutes, or until they soften. Add the turnip greens and stir until they are wilted. Add the cream and hot sauce and season with salt and pepper to taste. Cover and simmer until very tender, 10 to 15 minutes.

3. Spoon the mixture into four 8-ounce ramekins set on a rimmed baking sheet and divide the chopped oysters evenly on top. Cover the ramekins with lids or foil and bake for 5 minutes, or until the oysters are warmed through. Top the oysters with lemon zest and a bit of lemon juice and serve immediately.

SOUTHERN SIMPLE: I cut the turnip greens into a chiffonade, the French culinary term that means “made of rags.” To do this, roll the greens like a big cigar and cut across the roll in ⅛-inch slices. I used to watch my papa roll his own cigars, and I was always fascinated at how tight he got those little guys! Turns out that came in handy!

SOUTHERN SIMPLE: Look for tubs of pasteurized oysters in the seafood section, shuck your own, or smile nicely at the person selling the oysters and ask them to do it for you.

SOUTHERN MOTHER: I like to serve this dish with Crostini and Black-Eyed Pea Puree on New Year’s Day to ensure good luck and prosperity—not that I’m superstitious! But it never fails: if I’m not with my mama and daddy on New Year’s Day, Mama always calls to check and make sure I’ve had my required servings of turnip greens and black-eyed peas. If the answer is ever “No,” I get a good scolding. You don’t want to disappoint Mama!