Baked Oysters with Bacon, Greens, and Parmesan

• 8 ounces smoked bacon, diced

• 1 large onion, diced (1 ½ cups)

• 3 medium garlic cloves, chopped (1 Tbsp.)

• 3 cups thinly sliced Lacinato kale or collard greens (from 1 bunch)

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup heavy whipping cream

• 2 ounces Parmesan cheese, finely shredded (about ¾ cup), plus more for garnish

• 2 tablespoons fresh lemon juice (from 1 lemon)

• 1 teaspoon crushed red pepper

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 24 oysters on the half shell

• 1 (4-lb.) pkg. rock salt (ice cream salt, such as Morton Salt)

• Lemon wedges

Directions

1. Heat a large skillet over medium. Add bacon. Cook, stirring occasionally, until crispy, 6 to 8 minutes. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add kale or collards. Cook, stirring occasionally, until soft and tender, about 8 minutes for kale or 12 to 15 minutes for collards.

2. Add butter to skillet. Cook over medium, stirring constantly, until melted, about 20 seconds. Add flour; cook, stirring often, 1 minute. Reduce heat to medium-low. Add whipping cream and Parmesan. Cook, stirring constantly, until mixture is thick and pasty, about 45 seconds. Remove from heat; stir in lemon juice, red pepper, salt, and black pepper. Transfer to a bowl; chill until mixture is cool and starts to firm up, about 30 minutes.

3. Preheat oven to 450ºF. Spoon 1 heaping tablespoon bacon-kale mixture onto each oyster. Pour rock salt on a baking sheet, and arrange oysters evenly on salt so they sit level. Bake until bacon-kale mixture is bubbly and golden brown and oysters have started to curl and are cooked through, 5 to 8 minutes. Remove from oven, and cool 5 minutes. Garnish with additional Parmesan, and serve with lemon wedges.

Active Time: 30 min   Chill Time: 30 min   Assemble Time: 10 min   Cool Time: 5 min   Total Time: 1 hr 15 min  Servings: 6

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