Kale Souffle'

Ingredients

4 T unsalted butter

3/4 C grated Parmesan

3 T flour

1 C milk

10 oz frozen chopped kale, thawed, squeeze dry

1/2 tsp plus 1/8 tsp salt

1/4 tsp nutmeg

1/4 tsp black pepper

5 large eggs, separated, plus 1 large egg yolk

1/8 tsp cream of tartar

Procedure

Heat oven to 400 degrees. Spread 1 T butter on bottom and sides of a 6 cup soufflé' dish. Sprinkle in 1/4 C Parmesan, turning to coat completely.

Melt 3 T butter in a small pot over medium heat. Stir in flour, cook for 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 C 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 1-2 minutes, until stiff peaks form.

Gently fold egg whites into yolk mixture. Don't over mix or soufflé' won't rise properly.

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