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Easter Kale Souffle

Easter Kale Souffle

This is a simple and healthy recipe for kale souffle, perfect for an Easter meal. As an added bonus, it is also low-fat and low-calorie, so you won’t need to worry about weight gain during the holidays. Here is how you can make it:

kale souffle

  • 3/4 cup of grated Parmesan
  • 4 tbsp of unsalted butter
  • 1 cup of milk
  • 10 ounces of chopped kale
  • 3 tbsp of all-purpose flour
  • ½ tbsp of salt
  • ¼ tsp of nutmeg
  • ¼ tsp of black pepper
  • 5 eggs, separated
  • 1 egg white
  • 1/8 tsp of tartar cream

Easter Kale Souffle

First of all, heat up your oven to a temperature of 400 degrees F. Take your souffle dish and spread one tablespoon of butter to cover its sides and bottom. When you are done, sprinkle ¼ cup of Parmesan cheese on the bottom. In a pot over medium heat, melt 3 tablespoons of butter, then add in the flour and cook for one minute. Pour in the milk and whisk them together, then bring them to a simmer. Stir in the kale, pepper, salt and nutmeg.

Secondly, in a large bowl, whisk in the egg yolks. Pour in 1/3 of the kale mixture, then mix slowly. If you stir too quickly it can cause the eggs to scramble, so be careful! Continue pouring gently until all of the kale mixture is incorporated. Add in the remaining Parmesan too.

Into a separate bowl, beat your egg whites, 1/8 tablespoon of salt and the cream of tartar. Mix everything on low speed for one minute then increase the speed and beat for 2 more minutes. Now fold in the egg mixture into the yolks.

Lastly, transfer everything into the dish that you prepared. Place it in the oven and bake for 40 minutes until your souffle has risen and has a nice, brown color. Take it out of the oven and let it cool a little before serving.


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