To make the bagna cauda:

In a small saucepan, combine the anchovies, garlic and olive oil. Put the pot over very low heat and let cook for 20 to 30 minutes, until the mixture bubbles gently and gives off a nice, garlicky-fishy perfume.

In another small saucepan, combine the milk and cream. Place the pan over low heat. When the mixture is warm to the touch, increase the heat to medium-high and bring it to a boil. Turn off the heat.

Scrape the anchovy-garlic mixture into a blender. Begin to blend on medium speed, slowly drizzling the hot milk-cream mixture through the hole in the blender’s lid. Once you’ve added all of the milk, turn the speed up to high and blend for 1 minute or until the mixture is very creamy and smooth.

Taste the bagna cauda. Add salt, if needed, but this mixture should get its seasoning from the anchovy. Refrigerate the bagna cauda until ready to use.

To make the braised kale filling:

Pour the oil into a large pot over medium-high heat. Add the onions and garlic and a pinch of salt; stir well. When the onions begin to sizzle, add a handful of kale and stir until the kale is wilted. Add another handful and stir until wilted. Repeat until all the kale has been added.

Once all the kale is added, pour in the water or stock and cook, stirring constantly, until the kale is very tender, 15 to 20 minutes. Transfer the kale to a tray lined with parchment or waxed paper; set aside to cool.

When the kale has cooled, squeeze it in your fist to remove any excess liquid. Chop the kale and transfer it to a bowl.

Add the bagna cauda to the kale and mix thoroughly. Give it a taste for seasoning, remembering that the oyster will also provide a nice salinity to the overall bite. Set the filling aside while you shuck the oysters.

To bake the oysters:

Preheat the oven to 350°F.

The oysters can be opened in one of two ways: The first is to simply shuck the oyster with an oyster knife. The second is to place the oysters on a tray lined with salt or tinfoil to help stabilize the oysters. Place the oysters in the oven for a few minutes, and they should begin to open slightly. This should make it easier to remove the top shells, but be careful: the oysters will be very hot.

Fill each oyster on the half shell with 1 to 2 tablespoons of filling (depending on the size of the oyster). Top the filling with a big pinch of breadcrumbs. Repeat this process with all of the oysters, and arrange them on a rimmed baking sheet lined with salt or crinkled-up aluminum foil to keep the oysters upright.

Bake for 4 to 5 minutes on the upper rack of the oven, until the filling is heated through and begins to bubble a little. The breadcrumbs should get nice and toasted.

Serve with lemon slices and enjoy!

Note: You can also use broccoli rabe, spinach, dandelion greens, escarole or any spring greens to make the filling. Early season overwintered greens tend to be sweeter, while dandelion and escarole are a little bitter.

Note: If you can only find whole salt-packed anchovies, debone each one by pressing your thumb into the spine at the tail and carefully pulling off the top half of the fillet, then carefully remove the spine from the remaining half of the fillet

ALTERNATIVE FILLING RECIPE WITHOUT BAGNA CAUDA
 

Braised Kale Filling

You can also use broccoli rabe, spinach, dandelion greens, escarole, or any spring greens. Early season overwintered greens tend to be sweeter, while dandelion and escarole are a little bitter.

1 medium onion, peeled
6 cloves garlic, peeled
4 anchovy fillets (or 1 tablespoon anchovy paste)
1 bunch Tuscan kale
¼ cup olive oil
½ cup cream

Cut the onion to a small dice and slice the garlic thinly.

Rinse the anchovies under warm water to remove the salt and peel the fillets off the spine.

To prepare the kale, peel the leafy green off the stems. Rinse the leaves, multiple times if sandy or dirty, and dry. Cut the leaves into one-inch wide ribbons.

Pour the oil into a large pot. Add the onions and garlic and turn the heat to medium high. Add a pinch of salt and stir. When the onions begin to sizzle, add the anchovies and stir in.

Then add one handful of kale and stir. When that handful wilts, add another and stir in. Do this until all the kale is added.

Continue to stir and cook until the kale becomes tender. This should take 15 to 20 minutes.

Once the kale is tender, add the cream and cook for another 5 minutes to reduce. Taste the kale for seasoning and add salt if need.

Once cooked, place the kale mixture onto a tray lined with wax or parchment paper to cool. Squeeze excess liquid from the kale, then chop the mixture until it is in small pieces, but not too fine.