halfbakedharvest4.2
Cheesy Kale and Corn Soufflé.
Sometimes summer just needs a little cheese with a side of veggies.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
butter2 tablespoons
2
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.
butter2 tablespoonsolive oil2 tablespoongarlic (minced or grated)2 cloves
3
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.
4
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.
eggs (whites separated from the yolks)6
5
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.
Nutrition Facts
calories
512 kcal
fat Content
38 g
serving Size
1 serving
sugar Content
2 g
sodium Content
402 mg
protein Content
24 g
cholesterol Content
320 mg
carbohydrate Content
9 g
saturated Fat Content
18 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...