Kale & White Cheddar Souffle

• 3 tablespoons unsalted butter plus additional for ramekins
• 3 tablespoons all purpose flour plus additional for ramekins
• 1 cup whole milk warmed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon grated nutmeg freshly
• 1/8 teaspoon ancho chili powder
• 800 grams eggs separated
• 1 cup white cheddar cheese grated
• 1 tablespoon olive oil
• 1 cup kale

1. Preheat oven to 400u0b0F. Butter and flour six 3-inch/ 4 oz ramekins.
2. Heat medium skillet on medium heat. Saute (1) 10 oz bag of kale in 1 T oil. Cool and Chop.
3. 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.
4. Add egg whites to Bowl of KitchenAid(R) 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.

ramekins, flour, milk, kosher salt, freshly ground black pepper, grated nutmeg, ancho chili powder, eggs, olive oil, kale

Taken from www.yummly.com/recipe/Kale-_-White-Cheddar-Souffle-2139439 (may not work)