Greens and Cheese Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This may be an updated rendition of a spinach soufflé, but it follows the same old rule: Serve it quickly-it will fall. Ingredients:
1 (10-ounce) package frozen collard greens, thawed, drained, and squeezed dry |
2 teaspoons butter |
1 cup finely chopped onion |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon hot sauce |
1/4 teaspoon freshly ground black pepper |
1 cup fat-free milk |
2 large egg yolks |
1/4 cup (1 ounce) grated fresh parmesan cheese, divided |
6 large egg whites |
1/4 teaspoon cream of tartar |
cooking spray |
2 tablespoons dry breadcrumbs |
Directions:
1. Place greens in a food processor, and process until finely chopped.
2. Melt the butter in a medium saucepan over medium heat. Add onion and garlic; cook 6 minutes or until onion is soft, stirring frequently. Add flour, salt, hot sauce, and pepper; cook 1 minute, stirring constantly. Gradually add milk, and cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk.
3. Place egg yolks in a small bowl. Gradually add 1/2 cup hot milk mixture to egg yolks, stirring constantly with a whisk. Add yolk mixture to pan; cook over medium-low heat 1 minute. Stir in greens and 3 tablespoons cheese. Pour into a large bowl, and cool slightly.
4. Preheat oven to 400°.
5. Place egg whites and cream of tartar in a medium bowl; beat with mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into greens mixture; gently fold in remaining egg whites. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with breadcrumbs. Spoon egg mixture into prepared dish; sprinkle with 1 tablespoon cheese.
6. Place dish in oven. Reduce oven temperature to 375° (do not remove soufflé from oven). Bake for 40 minutes or until puffy and set. Serve immediately.
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