CHEDDAR KALE SOUFFLE

Cheddar Kale Souffle image

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Unsalted butter, for the ramekins
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
One 16-ounce package frozen kale, thawed
Kosher salt and freshly ground black pepper
1 cup shredded Cheddar (about 4 ounces)
6 large eggs
1 1/2 cups milk

Steps:

Preheat the oven to 350 degrees F. Butter the ramekins.
Heat the oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Stir in the kale, 1 teaspoon salt and a couple turns of pepper and cook until tender, about 6 minutes. Divide the kale mixture evenly among the prepared ramekins. Sprinkle with the Cheddar.
Separate the egg whites and yolks. Whisk together the yolks, milk and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat the egg whites and 1/4 teaspoon salt with an electric mixer until they hold soft peaks, being careful to not overbeat. Then gently fold the whites into the yolk mixture. Divide the egg batter evenly among the ramekins and bake until the eggs are set and puffed, about 25 to 30 minutes. Serve immediately.