mincoff cafe kale souffle
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Kale & Cheddar Soufflé

Impress your friends and family with this savory egg based puff that’s as light as a cloud. It's quicker and easier than you might think.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Brunch
Cuisine: French
Servings: 2 People


  • 1/2 Ounces Kale (1 3/4 Cups, stems removed)
  • 1/2 Tablespoon olive oil
  • 2 1/2 Tablespoons Butter
  • 3 Scallions (1/4 Cup)
  • 2 Tablespoons Panko Bread Crumbs
  • 4 Tablespoons Parmigiano-Reggiano Cheese (Grated)
  • 1 Large Garlic Clove (Minced)
  • 1/2 Cup Milk
  • 2 Tablespoons Flour
  • 1/2 Cup Extra Sharp Cheddar (Shredded)
  • 1/8 Teaspoon Nutmeg (Grated)
  • 2 Egg Yolks
  • 4 Egg Whites (Room Temperature)
  • 1/4 Teaspoon Cream of Tarter


  • Place a baking sheet in the oven and preheat oven to 425°F. Divide 1/2 TBSP butter between 2 (16 ounce) ramekins and coat the inside of each. Mix 2 tablespoons breadcrumbs with 2 tablespoons parmigiano-reggiano cheese and coat the buttered ramekins. The crumb and cheese coating give the Soufflé a texture to cling to as it rises. Remove stems from kale. Heat skillet on medium-high, add 1/2 tablespoon olive oil to pan. Sauté kale in pan for a few minutes while stirring and making sure not to scorch. Add 1/2 water, cover and cook for a few more minutes. Drain water, let kale cool a bit, then mince kale and set aside.
  • Melt remaining 2 tablespoons of butter in a small saucepan on medium-high and stir in the scallions and garlic. Sauté for 2 minutes. Add 2 tablespoons of flour and cook for 2 more minutes. Now that you have made your roux, add the milk, nutmeg, salt and pepper and continue cooking and stirring until thick and bubbly. Remove from heat, add kale, cheddar cheese and the remaining 2 tablespoons of Parmigiano-reggiano cheese. Place in large bowl to cool for a few minutes, then stir in the egg yolks.
  • Beat 4 egg whites and cream of tarter on high speed in a stand mixer until medium peaks form (see photo). This will take several minutes, but don’t walk away. Gently stir in one fourth of the beaten egg whites into the bowl with the kale and cheese mixture and then gently fold in the rest. Evenly spoon mixture into the two ramekins then tap them on the counter a few times to level (it does not have to be perfect). Put filled ramekins on baking sheet and place in oven. Immediately reduce oven temperature to 350°F for 25 minutes or until puffy and golden brown. Serve immediatly. They will reduce quite quickly. Enjoy!