Kale & White Cheddar Souffle



  • 3 tablespoons unsalted butter (plus additional for ramekins)
  • 3 tablespoons all purpose flour (plus additional for ramekins)
  • 1 cup whole milk (warmed)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon grated nutmeg (freshly)
  • 1/8 teaspoon ancho chili powder
  • 800 grams eggs (separated)
  • 1 cup white cheddar cheese (grated)
  • 1 tablespoon olive oil
  • 1 cup kale


  1. Preheat oven to 400°F. Butter and flour six 3-inch/ 4 oz ramekins.
  2. Heat medium skillet on medium heat. Sauté (1) 10 oz bag of kale in 1 T oil. Cool and Chop.
  3. Melt 3 tablespoons butter in small saucepan over medium high heat. Stir in 3 tablespoons flour with wooden spoon until well blended. Cook 2 minutes, stirring frequently. Whisk in hot milk, salt, pepper, nutmeg and chili powder. Cook 1 minute; remove from heat. Whisk in egg yolks. Stir in cheese until melted. Stir in kale. Transfer to large bowl.
  4. Add egg whites to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Whip to mixer. Turn to Speed 10 and beat until whites hold medium-stiff peaks.Gently fold egg whites into cheese mixture with rubber spatula in three stages, being careful not to deflate the foamy mixture. Spoon about 1 cup mixture into each prepared ramekin. Bake 15 minutes or until tops are golden brown.
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