Swiss Chard Souffle (Gluten-Free)

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.
Yield 4 servings

12 ounces 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 or gruyere

1 Remove green leaves from chard stems. Discard stems or save 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.

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