Kale & White Cheddar Souffle Recipe

Name: Kale & White Cheddar Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0F. Butter and flour six 3-inch/ 4 oz ramekins.
2
Heat medium skillet on medium heat. Saute (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(R) 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.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Kale & White Cheddar Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kale & White Cheddar Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions