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Greens and Cheese Soufflé

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
This may be an updated rendition of a spinach soufflé, but it follows the same old rule: Serve it quickly--it will fall.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. Preheat oven to 400°.

  5. 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.

  6. 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.