• Heat oven to 400°. Spread 1 tbsp butter on bottom and sides of a 6-cup soufflé dish. Sprinkle in 1/4 cup Parmesan, turning to coat completely.

  • 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.

  • 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.

  • 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.

  • Gently fold egg whites into yolk mixture. Don't overmix or the soufflé won’t rise properly.

  • Transfer to prepared dish. Place in oven and reduce heat to 375°. Bake 35 to 40 minutes, until soufflé has risen and is browned. Quickly insert an instant-read thermometer into center of soufflé; temperature should register at least 140°. Serve immediately.

Nutrition Facts

170 calories; 12 g total fat; 6 g carbohydrates; 1 g fiber; 10 g protein;