Name: Oyster Swiss Chard Gratin with Country Bacon
Yield: Serves 8
Ingredients: 3 thick slices smoky bacon, cut into small dice; 2 tablespoons unsalted butter; 1 small onion, minced; 2 cloves garlic, minced; 2 bunches Swiss chard, stemmed, leaves chopped into 1/2-inch dice; 2 cups heavy cream; 1/8 teaspoon freshly grated nutmeg; 18 oysters, freshly shucked, patted dry, and coarsely chopped; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan cheese; 1 cup fresh bread crumbs

Swiss chard is a winter green that is in season just as oysters are at their peak. As the weather cools, the chard gets sweeter and the oysters get saltier, achieving a beautiful balance of earth and sea when together in the same bite. We use big, sweet Louisiana oysters, but any oyster will do.

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Chefs Allison Vines-Rushing and Slade Rushing share recipes for deep-fried turkey, an oyster gratin, and pecan praline semifreddo from their book, *Southern Comfort*.

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