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4.15 from 7 votes

Cheesy Kale and Corn Soufflé.

Sometimes summer just needs a little cheese with a side of veggies.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American, French
Servings: 4 Servings
Calories: 512kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*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].

Nutrition

Calories: 512kcal | Carbohydrates: 9g | Protein: 24g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 320mg | Sodium: 402mg | Potassium: 314mg | Sugar: 2g | Vitamin A: 2670IU | Vitamin C: 20.3mg | Calcium: 473mg | Iron: 2mg