If you’ve never made a souffle before (raises hand) and you’re a little bit intimidated to do it (waves arm to and fro), you’re in good company.
But my desire to make this kale & parmesan souffle outweighed my feelings of intimidation.
I kind of went into making this recipe, found in Family Circle Magazine, somewhat blissfully ignorant.
I knew it contained mainly eggs, chopped kale, and parmesan cheese.
Very similar to a crustless quiche.
It wasn’t until I began to make the recipe that I realized it was a bit more complicated than I expected.
BUT, do NOT let that dissuade you.
As long as you follow the directions, you will have a gorgeous, delicious, Weight Watchers friendly souffle sitting in front of you.
Yes, I’m sure you’ve noticed that the picture above does not exactly resemble the ideal souffle.
Part of the allure of a souffle is that, while baking, it rises to the top of the baking dish and then even higher as it puffs up into a gorgeous tower of french awesomeness.
Well, that was my only mistake in making this.
The recipe calls for a 6-cup dish.
I don’t own a souffle dish and I happened to see a large one in my sister’s cupboard, so I borrowed it not realizing that size DOES matter when choosing what dish you use.
Nonetheless, it still rose.
AND it turned out amazing!
The outer crust was a mixture of parmesan cheese and butter.
The inside was a light and airy egg, cheese, and kale masterpiece.
So without further ado, here is the printable recipe:
Kale & Parmesan Souffle – 4 Weight Watchers PPV
- - 4 tablespoons unsalted butter
- - 3/4 cup grated parmesan cheese
- - 3 tablespoons all-purpose flour
- - 1 cup milk
- - 10 oz frozen chopped kale thawed, squeezed dry (I used bagged fresh kale and chopped it myself)
- - 1/2 teaspoon plus 1/8 teaspoon salt
- - 1/4 teaspoon nutmeg
- - 1/4 teaspoon black pepper
- - 5 large eggs separated, plus 1 large egg white
- - 1/8 teaspoon cream of tartar
- Heat oven to 400 degrees.
- Spread 1 tablespoon butter on bottom and sides of a 6-cup souffle dish (I used a rubber spatula).
- Sprinkle in 1/4 cup parmesan cheese, turning to coat completely.
- Melt 3 tablespoons butter in a small pot over medium heat.
- Stir in flour. Cook 1 minute.
- Whisk in milk and bring to a simmer. Cook 1 minute, until thickened.
- Stir in kale, 1/2 teaspoon salt, nutmeg and pepper.
- Whisk egg yolks in a large bowl.
- Slowly stir a third of warm kale mixture into yolks (Mixing too quickly could cause eggs to scramble).
- Stir in remaining mixture and 1/2 cup parmesan cheese.
- In a separate bowl, beat egg whites, cream of tartar and 1/8 teaspoon salt on low speed for 1 minute.
- Increase speed to high and beat 1 to 2 minutes, until stiff peaks form.
- Gently fold egg whites into yolk mixture. Don't overmix or the souffle won't rise properly.
- Transfer to prepared dish. Place in oven and reduce heat to 375 degrees.
- Bake 35 to 40 minutes, until souffle has risen and is browned.
- Quickly insert an instant-read thermometer into center of souffle; temperature should register at least 140 degrees.
- Serve immediately.
5 Weight Watchers SmartPoints
Next time I make this, I will probably add some chopped onions.
I pretty much love anything involving chopped onions.
You can serve this as a breakfast, a lunch with a salad or even dinner.
Leftovers kept perfectly in our refrigerator for a few days with quick heat-ups in our microwave.
Have you ever made a souffle before?
Was it a Pinterest-fail or were you successful?
We’d love to hear all about it in the comments.
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