Kale & Feta Soufflé

This may seem like it is complicated, but I promise you it is not. You 
can make the base early, then just beat and fold in your egg whites 
before baking.
If you don't have a special dish, you can make individual ones using a 
muffin tin. 

Ingredients:
5 egg yolks
6 egg whites
1 cup milk
3 tbsp butter plus more for the dish
3 tbsp flour
3/4 cup feta cheese
5 cups kale chopped
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg 
1/8 teaspoon cream of tartar

Pre-heat oven to 400 degrees

Heat a pan over medium high heat. Wash and chop the kale. Add the kale 
leaving some water clinging to the leaves to the hot pan. Sprinkle with 
salt and cover to steam 4-5 minutes.

For the base:
In a separate pan melt the butter and whisk in the flour. Cook for 1 
minute stirring constantly. Slowly add the milk whisking so there are no 
lumps. Bring to a boil to thicken then remove from the heat.

Let the mixture cool slightly. Add the salt, pepper, cayenne, nutmeg, 
egg yolks and cheese.
Stir well to combine. Fold in the kale.

For the egg whites:
Beat egg whites with cream of tartar into stiff peaks.

Butter the inside of a soufflé dish and dust with 1/4 cup of Parmesan. 
Shake out excess leaving a smooth even coating.

Mix 1/3 of the egg whites to lighten the base. Then gently fold in the 
remaining egg whites.
Pour into the dish. Sprinkle the remaining parmesan on the top. Use a 
spatula to make a light ring around the diameter of the dish.

Place in the oven and turn the temperature down to 375 degrees. Bake 
for 30-35 minutes until puffed and golden.