Kale and cheddar soufflé
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
6 tablespoons butter, divided, at room temperature
3 tablespoons breadcrumbs
1/4 cup flour
1 1/2 cups milk, heated
1/4 teaspoon salt
Freshly ground pepper, to season
1 cup aged white cheddar, grated
6 eggs, separated, at room temperature
1/2 bunch (about 2 cups) kale, sliced into ribbons
1/4 teaspoon cream of tartar
Preheat oven to 375 ̊F.
Grease an 8-inch soufflé dish with 2 tablespoons butter and coat with breadcrumbs, tapping out excess.
In saucepan, over medium heat, melt remaining 4 tablespoons butter. Using wooden spoon, stir in flour and cook for 3 minutes. Using a whisk, add milk a little at a time, whisking constantly to create a smooth cream sauce. Once milk is incorporated, cook 3 more minutes, stirring occasionally with a wooden spoon. Season with salt and pepper and remove from heat. Stir in grated cheddar and pour into large mixing bowl. Whisk egg yolks into warm cheese sauce one at a time. Stir in kale ribbons.
Using a stand mixer or electric hand mixer with whisk attachment, whip egg whites in large, clean bowl with cream of tartar, until white and fluffy, stiff but not dry.
Stir 1/3 whipped egg whites into soufflé base. Gently fold 1/3 egg whites into soufflé, being careful not to deflate. Fold in final 1/3 egg whites until just incorporated. Pour soufflé batter in centre of prepared dish, making sure not to get any batter on rim. Place in oven on centre rack and bake, leaving undisturbed for 30 minutes.
After 30 minutes, gently open oven door and check for even browning. Carefully rotate soufflé as necessary and bake for another 5-15 minutes, until golden brown and just set in centre. Serve immediately. Serves 6 to 8.
