Softened butter to grease baking dish
2T freshly grated Parmesan
1 2/3c milk, warmed
salt and pepper
5 egg yolks
1c cooked and finely chopped kale, at room temp
1c grated gruyere
2T chopped fresh dill (or 2t dried dill)
7 egg whites, at room temp
1. Heat oven to 400 degrees. Butter bottom and sides of an 8-cup souffle dish or deep, round baking dish; sprinke buttered areas with parmesan.
2. Melt butter in saucepan; stir in flour and cook over low heat several minutes, stirring often. Whisk in milk until thickened; season with salt, pepper, and cayenne. Cool 10-15 minutes. Beat in egg yolks one at a time. Stir in kale, gruyere, and dill.
3. Beat egg whites and pinch of salt in a clean bowl until firm peaks form. Fold a quarter of the whipped egg whites into kale mixture, then gently fold in the rest (don’t overmix). Gently spread mixture into prepared pan. Place in oven, reduce heat to 375 degrees and bake until high, golden, and barely set in the center, 35-40 minutes. Serve immediately. Serves 6.
source: From Asparagus to Zucchini