Kale Edamame Souffle

This cheesy, fluffy starter dish is the perfect way to begin a meal


1/4 cup butter
1/4 cup grated parmesan cheese
1/4 cup all-purpose flour
12 oz. milk
Pinch of nutmeg
Pinch of cayenne pepper
Pinch black pepper
Kosher salt (to taste)
4 egg yolks
1/2 cup shredded parmesan cheese
1 cup edamame shelled (pureed)
1 cup kale (cooked water squeezed out)
5 each egg whites
Pinch of cream of tartar


  1. Melt butter in medium sauce pan.
  2. Add flour to make roux and cook about 2 to 3 minutes.
  3. Add milk to roux stirring constantly to make cream sauce.
  4. Season with salt, pepper, nutmeg and cayenne pepper to taste.
  5. Add edamame and kale, folding in gently.
  6. Pull from heat and slowly whisk in egg yolks. Set mixture aside to cool.
  7. In mixer, whip egg whites with cream of tartar to stiff peaks.
  8. Fold egg white mixture into cooled edamame & kale mixture.
  9. Butter ramekins or soup cups lightly with softened butter and coat with grated parmesan cheese.
  10. Pour mixture into ramekins a little over half way up.
  11. Cook at 375 for 30 to 35 min until set. DO NOT OPEN OVEN Until 30 Min mark.