Baked Oysters

Ingredients

• 4 salt-packed anchovy fillets, rinsed, any bones picked out and discarded
• 4 garlic cloves, peeled
• ½ cup olive oil
• ½ cup milk
• ½ cup cream
• Salt (optional)
• ¼ cup olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, thinly sliced
• Salt
• 1 bunch Tuscan kale, stemmed, leaves cut into 1-inch-thick ribbons
• ½ cup water or stock
• 1 dozen oysters (Cape May Salts, Parson’s Briny Piney, Wellfleet, Sweet Amalia, Washburn Island. or any medium-size East Coast oyster)
• Panko breadcrumbs
• Lemon slices, for serving