Spinach Souffle

 

Spinach Souffle

From southernfood.about.com

Serves 4-6

• 1 bag (16 oz) frozen chopped spinach
• 1/4 cup butter or margarine
• 1/4 cup flour (all-purpose)
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup milk
• 2 tablespoon very finely chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg, fresh is best
• 3 large eggs, separated
• 1/4 teaspoon cream of tartar

Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.

From Taste of Home:  How Much Spinach
When a recipe calls for cooked fresh spinach, 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.


I had swiss chard to use up so I substituted it for the spinach.