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