Greens and Cheese Soufflé

Greens and Cheese Soufflé Recipe
Randy Mayor; Lydia DeGaris-Pursell
This may be an updated rendition of a spinach soufflé, but it follows the same old rule: Serve it quickly--it will fall.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 35 %
Fat 4.8 g
Satfat 2.4 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 9.9 g
Carbohydrate 11.2 g
Fiber 1.8 g
Cholesterol 80 mg
Iron 1 mg
Sodium 396 mg
Calcium 217 mg

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

Preparation

Place greens in a food processor, and process until finely chopped.

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.

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.

Preheat oven to 400°.

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.

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.