Oyster Creamed Kale

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Tip the oil from the oyster tin into a saucepan, reserving the oysters. Add the butter and heat until melted and beginning to sputter. Add the onions and fry without coloring until soft, about 3 to 4 minutes.

3. 3

   Stir in the flour to form a paste, then gradually whisk in the cream a little at a time until smooth and creamy. Whisk in the water, nutmeg, and sea salt to taste. Remove from the heat.

4. 4

   Transfer the bechamel to a blender, add the reserved oysters and puree until completely smooth.

5. 5

   In a large bowl, mix the cooked kale thoroughly with the sauce and spoon into a baking dish.

6. 6

   Bake until golden and bubbly. Enjoy!

* Per serving · 4 servings · Values may vary.

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