Mixed Greens and White Cheddar Soufflé

Sautéed greens get a classic French treatment in this gorgeous soufflé. Mixed chopped leafy greens are sautéed with a hint of bacon and onions and whipped into a deliciously fluffy soufflé, accented with cayenne and white cheddar. Although there are a few steps, the make-ahead tips keep this sure-to-impress recipe an approachable entertaining choice.

Ingredients

2 slices bacon, finely chopped 2
1/2 cup finely chopped, Southern U.S. sweet onion 125 mL
8 cups Assorted Southern U.S. leafy dark greens such as collard greens, spinach, Swiss chard and or kale*, hard stems removed and finely chopped 2 L
1/4 cup each butter and all-purpose flour 50 mL
1/4 tsp each salt and pepper 1 mL
1/4 tsp each cayenne pepper and fresh ground nutmeg 1 mL
2 1/2 cups milk 625 mL
4 room temperature eggs, separated 4
1 3/4 cups shredded white Cheddar cheese, divided 425 mL

Directions

Preheat the oven to 350°F (180°C). Sauté the bacon in a large dry skillet, set over medium heat until browned but not yet crisp. Add the onion and cook, stirring often, for 6 minutes or until golden. Stir in the greens; cook, stirring constantly, for 1 minute. Reduce the heat to low. Cook, stirring occasionally, for 5 minutes or until greens are wilted and tender. Scrape onto a paper towel-lined plate to absorb extra fluid and fat.

Meanwhile, melt the butter in a saucepan set over medium heat. Add the flour, salt, pepper, cayenne and nutmeg. Cook, stirring constantly, for 1 minute. Gradually whisk in the milk until smooth. Bring to a boil, whisking constantly; cook, stirring, until sauce is thick and smooth. Remove from the heat and whisk in the egg yolks. Cool slightly. Stir in the cooked greens and 1 1/2 cups (375 mL) of the cheese. Cool to room temperature.

Beat the egg whites in a clean, non-reactive bowl until stiff peaks form. Fold the egg whites gently into the sauce mixture in two additions. Transfer to a buttered 8 cup (2 L) soufflé dish or deep casserole. Bake for 60 minutes or until puffed and set. Sprinkle with remaining cheese and serve immediately.

Makes 8 servings.

Tip: The soufflé can be prepared up to the point where the egg whites are added and reserved in the refrigerator for up to 24 hours. Bring to room temperature before adding the whipped egg whites.

Nutritional Information

Per Serving, Calories: 275, Protein: 14 g, Fat: 19 g, Saturated Fat: 11 g, Cholesterol: 140 mg, Carbohydrate: 12 g, Fibre: 1 g, Sodium: 446 mg, Potassium: 356 mg

Excellent source of vitamin A (35 % DV), vitamin B12 (32 % DV), vitamin C (49 % DV), folate (29 % DV) and calcium (28 % DV). Good source of vitamin D (24%DV).

Source: www.gosouthfresh.com

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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