Lowcountry Oysters Rockefeller | Wine Enthusiast
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Lowcountry Oysters Rockefeller

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.


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.

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.”

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