Monday, May 27, 2013
Creamy Swiss Chard Souffle
I'm having to watch my weight a bit, so please excuse the calorie counting. (Has anyone noticed that I like the word "cream" a lot? That could explain the extra weight...)
1 bunch Swiss Chard
1 half white or yellow onion
1 tablespoon olive oil
1 tablespoon sherry
1/4 cup flour
2 ounces crumbled feta
2 tablespoons pine nuts
a small handful of fresh dill
a small handful of fresh parsley
zest of half of a lemon
a dash of nutmeg
a teaspoon of black pepper (or to taste)
a teaspoon of garlic salt (or to taste)
9 inch deep pan, I used a square glass one
(see below for sauce ingredients)
Preheat over to 350 or 375 depending on how hot your oven runs
Remove the stems from the chard leaves and chop fine. Also chop the onion up and saute them both in the olive oil on med-high heat until soft, adding the sherry and sprinkling with a pinch of salt about halfway through. After about ten minutes or so, add the rest of the chopped chard leaves and take off the heat and cover, letting the leaves just steam for a few minutes. Let it all cool.
Beat the five egg whites until stiff.
In a bowl mix the 5 egg yolks with the rest of the flavorings, pine nuts and feta etc., then toss with the flour and the cooked and cooled chard mixture (but don't add the liquid that has come out of the chard though). Stir in a 1/4 of the egg whites, then fold the rest in gently as you would for any souffle.
Spray the pan (9x9-ish) with a bit with PAM or something then fill and bake for about 45 minutes. The top should be brown and the middle moist, but not soupy.
For bechamel-like sauce (to add the nice creamy element), cook 1 tablespoon flour and 1 tablespoon olive oil on med-high for a minute until bubbly, then add a scant cup of skim milk and a pinch of salt and pepper and a dash of Tabasco and cook, stirring with a whisk, until thick.
Cut the slightly cooled souffle into four pieces and top each with bechamel.
275 calories per serving OR 220 calories per serving without the sauce