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Kale Soufflé

Kale Soufflé

Nutrition Facts
  • cal. (kcal) 170
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 2 mins
  • Bake: 40 mins at 375°F
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Ingredients

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  • 4 tablespoons unsalted butter
  • 3/4 cup grated Parmesan
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 10 ounces frozen chopped kale, thawed, squeezed dry
  • 1/2 teaspoon plus 1/8 tsp salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 5 large eggs, separated, plus 1 large egg white
  • 1/8 teaspoon cream of tartar

Directions

  1. Heat oven to 400 degrees . Spread 1 tbsp butter on bottom and sides of a 6-cup souffle dish. Sprinkle in 1/4 cup Parmesan, turning to coat completely.
  2. Melt 3 tbsp butter in a small pot over medium heat. Stir in flour; cook 1 minute. Whisk in milk and bring to a simmer; cook 1 minute, until thickened. Stir in kale, 1/2 tsp salt, nutmeg and pepper.
  3. Whisk egg yolks in a large bowl. Slowly stir a third of warm kale mixture into yolks. (Mixing too quickly could cause eggs to scramble.) Stir in remaining mixture and 1/2 cup Parmesan.
  4. In a separate bowl, beat egg whites, cream of tartar and 1/8 tsp salt on low speed for 1 minute. Increase speed to high and beat 1 to 2 minutes, until stiff peaks form.
  5. Gently fold egg whites into yolk mixture. Don't overmix or the souffle won't rise properly.
  6. Transfer to prepared dish. Place in oven and reduce heat to 375 degrees . Bake 35 to 40 minutes, until souffle has risen and is browned. Quickly insert an instant-read thermometer into center of souffle; temperature should register at least 140 degrees . Serve immediately.

Nutrition Information for Kale Soufflé

Servings Per Recipe: 8
PER SERVING: 170 cal., 12 g total fat 6 g carb. (1 g fiber), 10 g pro.