Randy Mayor; Lydia DeGaris-Pursell
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

Not worth the time

February 26, 2017
This is not worth the effort to make; a plain cheese souffle served with a mixed greens salad is much better.  It have little flavor.  We had to add hot sauce - lots of it.

good but not fab

May 29, 2015
I started with fresh greens (kale and spinach), so it was a bit more work, as the greens needed to be lightly cooked first.  We liked it, but found the cheese taste to be almost imperceptible and the greens a little too much in proportion. Would not make again, but it was certainly edible and enjoyable. Might be better as a side dish than as a vegetarian entree, which is how I served it.

EleanorCook's Review

April 14, 2013
This was easy and good. I used Chard