Recipe Spotlight: Responsible Choice Oysters Rockefeller with Goat Cheese and Kale

The inspiration for this Responsible Choice oyster dish is the wonderful, fun-filled holiday season. This recipe provides a twist on a classic, adding some health benefits with the addition of kale.

I enjoy serving appetizers with a sparkling wine. Enjoy these oysters with a glass of sparkling wine such as Gruet Brut from New Mexico. This wine offers a budget-friendly price and is great for any occasion. Cheers!


Oysters Rockefeller with Goat Cheese and Kale

oystersrocnyeServes 6 (2 oysters each)

All you need:

  • Rock salt
  • 12 fresh Responsible Choice Oysters, on the half shell
  • 2 tbsp Hy-Vee unsalted butter
  • 2 tbsp Hy-Vee extra virgin olive oil
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 (4 oz) package Hy-Vee Herbs & Garlic goat cheese
  • 2 tbsp Hy-Vee panko bread crumbs, divided
  • Lemon wedges, for serving
  • Tabasco sauce, optional

All you do:

  1. Preheat oven to 450 degrees.
  2. Sprinkle a baking pan with rock salt, enough to cover the bottom evenly.
  3. Arrange oysters in the salt to steady them; set aside.
  4. In a sauté pan, heat the butter and olive oil until shimmering.
  5. Add the kale and sauté for about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Season with salt. Remove from heat and cool.
  6. Once cooled, mix in the goat cheese.
  7. Top each oyster with 1 teaspoon filling, then sprinkle 1/2 teaspoon panko bread crumbs over kale mixture.
  8. Bake for 10 minutes.
  9. Serve with lemon wedges and Tabasco, if desired.

Author: Jessica Dolson

My name is Jessica Dolson, but you can call me Jess. I am a July 2012 graduate from IWCC Culinary Arts and Restaurant Management program. Since I can remember, I have had a passion for food. Growing up cooking and eating what we grew or raised made me realize how important it is for me to share that passion with others. My major focus being a chef is education, through holding classes, tasting events, wine dinners and live cooking demonstrations. It is very important to me to teach children and adults what they are eating and where their food comes from. I have learned to show people the nutritional differences between foods and show them a variety of ways to cook simple dishes, which results in families coming together and enjoying food with each other.