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Swiss Chard Souffle (Gluten-Free)

French

Souffles are impressive to serve, and the golden-brown crust combined with the airy interior is a divine flavor experience. Using only the green part of the chard ensures there is no bitterness in the final product. You can substitute 10-12 ounces of spinach for the chard, and other cheeses such as gruyere instead of the cheddar.
Ingredients
1 pound Swiss chard
1 teaspoon salt, divided use
1/4 cup grated parmesan cheese
1/4 cup butter, plus more for buttering dish
1 cup milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons minced onion
4 eggs, separated
1/2 cup grated cheddar
Steps
1 Remove green leaves from chard stems. Discard or save stems for another use.

2 In a large pot, bring 2 cups water to boil. Add 1/2 teaspoon salt, then chard leaves. Cook until just tender. Drain. Rinse with cold water until you can pick up a bunch of leaves and squeeze the water out of them. Repeat until all chard is squeezed. Chop cooked chard and set aside.

3 Preheat oven to 375°F. Prepare 11/2 quart souffle dish by buttering bottom and sides, then dusting with parmesan cheese.

4 Over medium heat, melt 1/4 cup butter in a 2-quart saucepan. Whisk cornstarch into milk until dissolved, then whisk into butter. Stir until quite thick, then remove from heat and stir in 1/2 teaspoon salt, mustard, black pepper, cayenne, and onion.

5 Beat egg yolks in small bowl, then whisk into white sauce. Add chopped chard and cheddar, stirring to thoroughly combine.

6 In a large bowl, beat egg whites until stiff but not dry. Stir 1/4 of the egg whites into the chard mixture. (This lightens the mixture and makes it easier to fold in.)

7 Gently fold the chard mixture into the remaining egg whites. It is okay to have a few small visible chunks of egg white - you want to fold in as thoroughly as possible without deflating the mixture.

8 Pour into prepared dish and bake for 35 minutes, until puffy and golden brown. Serve immediately, as it will begin to deflate as soon as you remove from oven.


Yield
servings  use metric
original recipe yield: 4 servings

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