Oyster Creamed Kale

By Coco et Cocoa
October 23, 2014
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Author Notes: One word: umami. All. The. Way.Coco et Cocoa

Serves: 6

  • 1 packet smoked oysters in oil
  • 3 tablespoons butter
  • 1 small brown onion, finely diced
  • 60 grams flour
  • 375 milliliters light cream (10%~18% MF)
  • 125 milliliters water
  • 1 pinch nutmeg
  • sea salt, to taste
  • 2~3 bunches kale, leaves only, wilted and squeezed dry
  1. Preheat the oven to 425 degrees F.
  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. 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. Transfer the bechamel to a blender, add the reserved oysters and puree until completely smooth.
  5. In a large bowl, mix the cooked kale thoroughly with the sauce and spoon into a baking dish.
  6. Bake until golden and bubbly. Enjoy!

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