Swiss Chard (or Spinach) Souffles

This is kind of a lady recipe I guess. Chris likes them but doesn't get very excited about them for dinner. I think it doesn't feel substantial enough for him. To compensate, I try to make yummy sides like hash browns and bacon. (by the way, the frozen hash brown patties from Trader Joes are so good) I, on the other hand, LOVE souffles. I could probably eat these once a week. I think Chris may get a little more used to eating eggs for dinner after our baby girl arrives since they are quick! In the meantime, make these for yourself or maybe a group of ladies. The recipe comes from Julia's Kitchen Wisdom, which, by the way, is one of my favorite cookbooks. Enjoy!

Time: 45 minutes
Serves: 2

Ingredients

• 2.5 TBSP butter plus extra to grease the ramekins
• 1/2 cup of grated parmesan cheese
• 3 TBSP flour
• 1 cup of milk
• 1/4 tsp paprika
• dash of grated nutmeg
• 1 tsp dijon mustard
• 1/2 tsp salt
• 2-3 grinds of fresh black pepper
• 5 eggs - you'll use 4 yolks and 5 whites
• 1/2 bunch of fresh spinach, swiss chard or other favorite green

Prep

1. Cook your greens if you haven't already. You could also use thawed frozen chopped spinach. In that case, just squeeze out the liquid and set them aside. If you need to cook fresh greens...
• Fill up your sink to wash them thoroughly, pulling off any stems as you go. 
• Then, with the water still clinging to the leaves, add them to a large pot and set over high heat with a lid on. 

• Cook for a few minutes, stirring every so often until they are wilted down. 
• Drain them in a colander, rinsing with cold water. 
• Then use a towel to squeeze the extra moisture out of them and chop them up.

2. Preheat your oven to 400° with the rack on the lower third level.
3. Prepare your souffle dishes. I use 5 small ramekins for mine but Julia suggests a 4-6 cup souffle mold or straight-sided baking dish that is 8 inches across. To prepare them, grease them with melted butter and then sprinkle with a little of your grated parmesan cheese. I put mine on a foil-lined baking sheet too.
4. Separate your eggs into one bowl for whites and one for yolks, discarding one of your yolks.

5. Whip your egg whites until they have stiff peaks. I use my whisk attachment on the Kitchen Aid to do this.

6. Grate your parmesan cheese.

Cook

1. In a large saucepan, melt your 2.5 TBSP butter over medium heat. 
2. Meanwhile, warm your milk in the microwave.
3. Add your 3 TBSP of flour to the butter and cook together until foamy - about 2 minutes.

4. Turn the heat off and whisk in your warm milk.
5. Turn the heat back on to medium-high and simmer for 2-3 minutes to thicken.
6. Remove from the heat again and whisk in salt, pepper, paprika, nutmeg, mustard and your greens.
7. One by one, whisk in your 4 egg yolks.

8. Take about 1/4 of your egg whites and whisk them into the sauce.
9. Then, use a rubber spatula to delicately fold in the rest of your egg whites in batches, alternating with additions of cheese.

10. Transfer your egg mixture into your ramekins.

11. Turn your oven temperature down to 375 and bake your souffles for 25 minutes until puffed and browned on top. Serve immediately!