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Melt butter in a medium sauce pan over medium-high heat. Add shallot and collard greens and cook until wilted, about 3 minutes. Add garlic and sauté 1 minute or until fragrant.
Deglaze with Pernod and simmer until reduced by half. Add cream and simmer another 3 minutes or until the liquid coats the back of a spoon.
In a small bowl combine crushed potato chips and shredded Parmesan cheese.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Spoon 1 heaping teaspoon of the collard mixture on each oyster followed by a spoonful of the potato chip mixture.
Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them.
Place the sheet tray directly on the grill grate and cook 10-15 minutes until bubbly and golden brown. Enjoy!
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