Maryland Oyster and Baby Kale Pudding
Servings: 4 people
Author: Adapted from Chesapeake Bay Cooking with John Shields, 2015, Johns Hopkins University Press
- 2 tbsp olive oil
- ¼ cup yellow onion finely minced
- ¼ cup green onions finely chopped
- 1 clove garlic minced
- 4 generous cups baby kale (or tender greens) torn into pieces, with larger stems removed (approximately ½ pound)
- ¼ cup water or vegetable stock
- Pinch of salt
- 6 slices bread crust removed, buttered and cubed
- 6 oz sharp local Cheddar cheese shredded
- 1 pint shucked Maryland oysters drained (reserve liquid for another use)
- 3 eggs
- 1 tsp salt
- ⅛ tsp freshly ground black pepper
- 2 cups whole milk
- ⅛ tsp Tabasco sauce
- 3 tbsp butter cut into small pieces, for topping
- Preheat the oven to 325°
- In a saute pan, heat the olive oil and add the onions, green onions, and garlic. Cook over a medium heat for about 4 to 5 minutes, or until softened. Add the kale and the water or stock and season with a pinch of salt. Raise the heat to high and cover the pan. Cook for 5 minutes, or until the water has completely evaporated. Remove pan from heat and allow to cool.
- Butter a 2-quart casserole dish. Place half of the buttered bread cubes in the bottom of the dish. Add the shredded cheese on top. Distribute the oysters and kale in the casserole and top with remaining bread cubes.
- Beat the eggs, salt, pepper, milk, and Tabasco together in a bowl. Pour the mixture over the casserole. Dot the top of the casserole with butter and bake for 1 to 1 ¼ hours, or until a thin-bladed knife in the middle comes out clean. Serve warm.