Kale Soufflé

Kale Soufflé
Makes 8
Prep 15 m
Cook 2 m
Bake 40 m



  1. 1 of 6 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. 2 of 6 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. 3 of 6 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. 4 of 6 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. 5 of 6 Gently fold egg whites into yolk mixture. Don't overmix or the souffle won't rise properly.
  6. 6 of 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: 1 g fiber, 10 g pro., 170 kcal cal., 12 g Fat, total, 6 g carb.