Bacon Cranberry Kale Baked Oysters

Cook off your bacon and cut it into 3 even chunks (1pc per oyster). Wilt your kale in a pan and then set aside. Preheat your oven to 400F. Place shucked or frozen top off oysters on a baking tray with rock salt or tin foil to hold them steady. Add a small spoonful of the cranberry sauce, wilted kale, and a peice of bacon to each oyster and then top with a sprinkle of manchego cheese. Bake the oysters for 10mins or until bubbling and browning around the edges of the shell. Serve with tongs as the shells will be hot!