I couldn’t find the origin of this recipe, but the first time I had this was in Florida.  It has a spicy, salty taste. With just one bite, you get andouille, bacon, kale, briney oyster, and salty parm.  The original recipe calls for a cream sauce and bread crumbs, but I left those out to lighten the dish.  I hope you like it.

12 oysters, freshly shucked (I go mine at Crosby’s Crabs)

4 strips bacon diced (from Happy Family Ranch)

1/2 pound of andouille sausage, chopped

1/2 cup Parmesan cheese

1 pound kale

2 cloves garlic, minced

1/2 cup white wine

1 teaspoon cayenne pepper

1 teaspoon chives

Preheat oven to 400

Heat skillet to medium.

Add bacon and brown; remove and drain.

Add sausage and brown; remove.

Add kale and wilt for 10 minutes, stirring frequently.

Add wine and cook for 4 minutes.

Add chives and cayenne.

Add bacon and sausage; let cook for 2 minutes.

Place oysters on a baking sheet.

Top oysters with sausage/bacon mixture.

Sprinkle with Parmesan.

Place baking sheet with oysters in oven for 8-9 minutes.

Serve with lemon wedge