Greens Souffle

January 23, 2011

Greens Souffle

Kristin Terpening, Tucson CSA

Here’s an option for using lots of greens: souffle! I’ve slightly modified a recipe for broccoli souffle from an old Better Homes and Gardens cookbook: All-time Favorite Vegetable Recipes. It’s great with broccoli of course, but it’s also quite good with whatever greens you have on hand.

2 cups chopped greens (kale, braising mix, spinach, whatever)
2 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 cup milk
4 egg yolks
1/4 cup grated Parmesan cheese (or mix of hard cheese)
4 egg whites

Wilt the greens (or blanch and shock in ice water), and drain very well (squeezing works great). Chop any large pieces.

In a saucepan, melt the butter and blend in the flour and salt to make a roux, then add the milk, cooking and stirring until thick. Remove from heat.

Meanwhile, beat egg yolks till thick and lemon-colored (although with those great CSA eggs, it’ll be more orange). Slowly stir half of hot mixture into yolks, then return this to remainder of hot mixture, stirring continually. Stir in cheese and greens.

Beat egg whites till stiff peaks form; gently fold into greens mixture and turn into ungreased 1-quart souffle dish.

Bake at 350 till knife inserted off-center comes out clean, 35 to 40 minutes.

Serve at once and enjoy!

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