Sometimes summer just needs a little cheese with a side of veggies.
Yes, summer is all about colorful and healthy things, and we all know I am a veggie fanatic – even veggies that are completely on their own. But really, I kind of love my vegetables covered in rich and creamy cheese. Really, can you blame me?? I mean, you gotta admit, cheese rules!
Do you guys remember back in the beginning of July when I traveled to Wisconsin?? Yeah, well that was the trip that I really discovered just how amazing cheese curds are. Like I had fresh cheese curds that literally had been packed that very day. I ate them straight from the bag and had no shame.
Also??? Fried cheese curds?? Those are life right there.
Double also, people in Wisconsin know how to eat…and how to eat well. Just sayin.
Sadly, there are no curds in this soufflé. Sorry for the teaser, I kind of got carried away there. One thought just lead to another…happens when I day dream about cheese. But someday soon I will showcase some of those Wisconsin cheese curds… that will be a really good day! Clearly I am a tad obsessed with cheese…and Wisconsin…I kind of loved the cute town of Madison and the rolling hills of green and cows.
Funny thing though, people don’t really talk too much about goats around there. At least not where I was, people were very heavy on the cow talk. Conversely, I pretty much could not keep my mouth shut about our little goats. Oops! But I later learned that Wisconsin is the leading state in the US for dairy goat production. So what’s up with that, why no love for the little goaties? Maybe I was just hanging out with the cow people.
Anyway, I couldn’t seem to stop myself from going on about them though, I was just a tad excited about our new milking goat Tiramisu. She is Mara’s mommy and I love the fact that the two have been reunited. Isn’t that the best? Plus, we have been greatly enjoying Tiramisu’s milk. It’s kind of weird that I have a source of fresh milk an arm’s reach away, but like I said, I am definitely digging it. That said, I am not the one who has to milk her every day, so you know, I might be singing a different tune if the family chores got switched up on me…which oddly is happening today since my dad is going on a motorcycle trip with my grandpa and leaving mom and I to tend to the farm animals by ourselves. YIKES.
If you want a good laugh, stop by this weekend. It’s basically the blind leading the blind. The good news is that we have Asher, who actually knows how to do everything. I know, she is one multi talented and smart six-year-old.
Anywhoo, sorry for the rambles there. Cheese and goats get me just a little excited. Obviously.
I made soufflés for today, and you guys, they are the best!! Growing up, my mom would buy those frozen spinach soufflés that Stouffer’s makes and I would eat them daily, but really, what kid eats a frozen rectangle of green everyday?? I was so weird, but I loved them. Sometimes mom would make angel hair pasta to eat alongside them, and yeah, it was the best. I can still remember how good they tasted. YUM.
But mine that you see here?? Mine are better, and yup, I am totally gonna brag all about them, cause well, homemade is always better.
Basically, I took the idea of a spinach soufflé and made this summer version with corn and kale and umm, cheese, Gruyère cheese actually. It’s simple, it’s easy and it’s possibly the best thing you can eat on this Thursday night.
It has so many veggies, that it cancels out any negative factors from the cheese, plus all the eggs pack in some serious protein. Sooo that makes these cute little soufflés almost like health food, right?? See, I convinced you didn’t I?? I have to say, I can be pretty good at that.
The other day, I convinced my mom she needed to come over and try my new dessert recipe. She actually said she was trying to lay low on the sugar…wait, what?!? I mean, that is SO lame. So I convinced her to come down anyway. Granted, it wasn’t really that hard since she’s a sucker for warm chocolate and fresh homemade ice cream (don’t worry, it’s coming your way soon!), but then who could resist that?
I know that some people tend to be a little intimidated by a soufflé, but I promise this is SO simple and easy. YOU CAN DO IT! And you only need a few simple ingredients, 30 minutes of prep time and 30 minutes of cooking. Then you’ll end up with pretty, light, fluffy and cheesy kale and corn soufflé’s.
Which just like a warm dessert, is kind of hard to resist. <–truth.
Cheesy Kale and Corn Soufflé.
Servings: 4 Servings
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons butter
- 2 tablespoon olive oil
- 2 cloves garlic minced or grated
- 1 bunch kale sliced into thin shreds*
- 1 cups ear corn kernels cut off (about 1 1/2 total)
- salt and pepper to taste
- 6 eggs whites separated from the yolks
- 8 ounces Gruyère cheese or sharp cheddar shredded
- 1/4 cup fresh basil chopped
- Preheat the oven to 325 degrees F. Lightly brush melted butter into 4 (1 1/2 cup) ramekins or 1 (6 cups or so) baking dish.
- Heat a skillet over medium-high heat and add the butter + olive oil. Once the butter is melted, add the garlic and kale. Cook, stirring occasionally, until the kale is very tender, about 10 to 12 minutes. Stir in the corn and season lightly with salt + pepper. Continue cooking until the corn is bright yellow and soft, about 5 minutes. Remove the skillet from the heat and allow to cool.
- In a large bowl bowl, stir together the 6 egg yolks, cheese and a pinch of salt + pepper. Stir in the kale + corn and the fresh basil.
- In another large, clean bowl, whip the eggs whites until soft the whites are fluffy and have formed soft peaks. Stir about a third of the whites into the veggie/yolk mixture to lighten it and then gently fold in the remaining whites, being careful not to deflate them much.
- Divide the soufflé mixture into the prepared ramekins or dish. Bake until golden and puffy, 30 to 35 minutes, and serve immediately with fresh basil.
*Make sure you chop the kale into thin shreds like you would cabbage. This helps to make the Soufflé as light as possible. **Method adapted from Mark Bittman via the [New York Times | http://cooking.nytimes.com/recipes/1013415-zucchini-souffle].
So dinner?? Yes, please!