Recipes: Spinach Souffle

Spinach Soufflé

Serves 4 to 6.

• 1 lb. baby spinach, stems removed

•¹/₂c. chopped yellow onion

• 1 tbsp. water

• 5 tbsp. butter, divided

• 4 tbsp. grated sharp Cheddar cheese, divided

• 1¹/₂c. milk

• 6 eggs, separated

• 2 pinches salt

• Pinch of freshly ground black pepper

• Pinch of cayenne pepper

In a saucepan, combine the spinach, onion and water. Cover and place over medium-low heat and cook until the spinach is bright green, about 3 to 4 minutes. Drain the spinach, pressing out any liquid. Chop and set aside.

Preheat the oven to 400 degrees. Butter a 2-quart soufflé dish or four (2-cup) individual soufflé dishes with about 1 tablespoon of butter. Sprinkle the insides of the dish(es) with about 1 tablespoon of the cheese, tilting to coat the bottom and sides evenly.

In a saucepan over medium heat, melt the remaining 4 tablespoons of butter. When it foams, add the flour and reduce the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time, whisking vigorously after each addition to prevent lumps. When all of the milk has been added, cook over low heat, whisking, until thick, 1 to 2 minutes longer. Remove from the heat.

In a small bowl, beat together the egg yolks, a pinch of salt, the black pepper, cayenne pepper, and the remaining 3 tablespoons cheese. Stir into the milk. Add the spinach mixture and stir to combine.

In a small bowl, beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a couple of spoonfuls of the beaten egg whites into the egg yolk-milk mixture to lighten it. Gently fold in the remaining whites. Transfer the batter to the prepared dish(es).

Nutrition information per serving:

Calories249Fat18 gSodium326 mg

Carbohydrates11 gSaturated fat10 gCalcium182 mg

Protein12 gCholesterol250 mgDietary fiber2 g