Tuesday, March 30, 2010

Kale Souffle

Softened butter to grease dish
2 tablespoons freshly grated parmesan cheese
4 tablespoons butter
4 tablespoons flour
1 2/3 cup milk, watmed
Salt and pepper
Pinch cayenne
5 egg yolks
1 cup cooked and finely chopped kale, at room temperature
1 cup grated gruyere or swiss cheese
2 tablepoons chopped fresh dill or 2 teaspoons dried dill
7 egg whites, at room temperature

Heat oven to 400 degrees. Butter sides and bottom of an 8-cup soufflé dish or deep, round baking dish. Sprinkle buttered areas with parmesan. Melt 4 tablespoons butter in saucepan; stir in flour and cook over low heat fro several minutes, stirring often. Whisk in milk until thickened; season with salt, pepper, and cayenne. Cool 10 to 15 minutes. Beat in egg yolks one at a time. Stir in kale, gruyere, and dill. Beat egg whites and a pinch of salt in a clean bowl with egg beater until firm peaks form. Fold a quarter of the whipped egg whites into kale mixture, then gently fold in the rest. Do not overmix. Gently spread mixture in prepared pan. Place in oven, reduce heat to 375 degrees, and bake until high, golden, and barely set in the center, about 35 to 40 minutes. Serve immediately! Serves 6.

From: The Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini.

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