- Average
- Average budget
Ingredients
- 1/3 cup dry breadcrumbs
- 3 1/2 ounces Swiss chard leaves
- 1 1/2 ounces butter
- 2 tablespoons flour
- 1 cup milk
- 4 eggs, separated
- 1/2 cup grated Cheddar cheese
- 2 tablespoons grated Parmesan cheese
- pinch cayenne pepper
Preparation
Step 1
Preheat over to 350 degrees. Brush four 3/4-cup souffle dishes with melted butter. Coat base and sides evenly with breadcrumbs. Shake off excess.
Step 2
Wash Swiss chard leaves thoroughly. Shred finely, and steam for 1 minute, until just tender; cool. Using your hands, squeeze all excess moisture. Spread to separate strands. Set aside.
Step 3
Heat butter in medium pan; add flour. Stir over low heat 2 minutes, or until lightly golden. Add milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat 2 minutes until mixture boils and thickens, boil 1 minute more. Remove from heat. Add egg yolks, beat until smooth. Add cheese and cayenne; season with salt. Stir until melted and almost smooth; stir in Swiss chard.
Step 4
Using electric beaters, beat egg whites in a clean dry bowl until stiff peaks form. Using a metal spoon, fold gently into Swiss chard mixture.
Step 5
Spoon into prepared souffle dishes, bake for 20 minutes, or until well risen and browned. Sprinkle with extra Parmesan and serve immediately.