Ingredients
1 cup (250 ml) chopped cooked kale= (1) 10 oz bag sautéed in 1 T olive oil
1 cup (250 ml) chopped cooked kale= (1) 10 oz bag sautéed in 1 T olive oil
1 cup (250 ml) grated white Cheddar cheese
4 large (200 g) eggs, separated
1/8 teaspoon (0.5 ml) ancho chili powder
1/8 teaspoon (0.5 ml) freshly grated nutmeg
1/4 teaspoon (1 ml) freshly ground black pepper
3/4 teaspoon (3 ml) kosher salt
1 cup (250 ml) whole milk, warmed
3 tablespoons (60 ml) all-purpose flour, plus additional for ramekins
3 tablespoons (60 ml) unsalted butter, plus additional for ramekins
Step by step
Preheat oven to 400°F. Butter and flour six 3-inch/ 4 oz ramekins.
Heat medium skillet on medium heat. Sauté (1) 10 oz bag of kale in 1 T oil. Cool and Chop.
Melt 3 tablespoons butter in small saucepan over medium high heat. Stir in 3 tablespoons flour with wooden spoon until well blended. Cook 2 minutes, stirring frequently. Whisk in hot milk, salt, pepper, nutmeg and chili powder. Cook 1 minute; remove from heat. Whisk in egg yolks. Stir in cheese until melted. Stir in kale. Transfer to large bowl.
Add egg whites to Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Whip to mixer. Turn to Speed 10 and beat until whites hold medium-stiff peaks. Gently fold egg whites into cheese mixture with rubber spatula in three stages, being careful not to deflate the foamy mixture. Spoon about 1 cup mixture into each prepared ramekin. Bake 15 minutes or until tops are golden brown.