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

Serves 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 Select extra-virgin olive oil
  • 4 cups chopped kale
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 (4 oz) pkg 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. Spread enough rock salt in a baking pan to cover the bottom evenly. Arrange oysters in the salt to steady them; set aside.
  3. In a sauté pan, heat the butter and olive oil until shimmering. Sauté kale for 2 to 3 minutes. Add garlic and cook for another 30 seconds. Season with salt. Remove from heat and cool completely. Stir in goat cheese.
  4. Top each oyster with 1 teaspoon filling and sprinkle each oyster with 1/2 teaspoon panko bread crumbs.
  5. Bake 10 minutes.
  6. 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.