Oyster Creamed Kale

• 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
• 23 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!

oysters, butter, brown onion, flour, light cream, water, nutmeg, salt, bunches kale

Taken from food52.com/recipes/31651-oyster-creamed-kale (may not work)