In the spring, with vegetable CSA boxes full of greens, if we have time on Sunday, I like to make a chard souffle for dinner, to go along with grilled steak, salad and a glass of red wine. This souffle was made by my Grandmother Eleanor when she visited my Mom and Dad shortly after I was born. I have modified the recipe slightly, to include more spring vegetables, but the end product is still very easy and would make a fine dinner by itself, or a great brunch item.
Give yourself about 30-45 minutes to pull this together, then it bakes for 45 minutes before serving.
- 1 bunch chard (or 10 ounces spinach)
- 1 small onion, diced
- 1 stalk of green garlic, or one clove of garlic, minced
- 1/3 cup butter
- 1/3 cup flour
- pinch nutmeg
- 1/4 tsp salt
- 2/3 cup milk
- 4 eggs separated
- Preheat oven to 350F. Butter a 1-1/2 quart oven safe dish.
- Remove the leaves from the stalks of chard (discard stalks or save for stock), clean leaves well, and steam until soft and wilted. Remove to cutting board, chop, and using paper towels, squeeze out as much water as you can.
- Saute the onion and garlic in the butter over medium heat; do not brown the onions. Allow to sweat until softened. Add flour and cook 2 minutes. Add salt and nutmeg. Whisk in milk, turn heat to low and cook until thick.
- Separate eggs; mix yolks together, then add to onion mixture. Beat egg whites until shiny and stiff.
- Add in drained chard to onion mixture.
- Add 1/4 of egg whites to chard mixture; mix well. Fold in the remaining egg whites gently, until no large egg white blobs remain. Pour into prepared dish.
- Bake 45 minutes, until top is golden brown.
Preparation time: 45 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
Copyright © 2013 Good Fud Media.
Recipe by Gudrun Enger.