SOUFFLé CASSEROLE OF CHARD, GOAT CHEESE, AND FRESH HERBS

Soufflé Casserole of Chard, Goat Cheese, and Fresh Herbs image

Often people are intimidated by the thought of making a soufflé, but soufflés are actually quite easy to make and are delicious. This simple version has seasonal herbs and greens and is baked as a casserole in a shallow dish. It doesn't have to be served before it deflates, because the amount of pouf is less important in this presentation. This casserole is wonderful for brunch or a light lunch served with some lightly dressed tender salad greens. If you want a traditional presentation, this same recipe can be made in an 8-cup soufflé dish.

Yield serves 8 as a side dish

Number Of Ingredients 20

Ingredients

2 cups grated Parmesan cheese
1 small bunch chard leaves
2 tablespoons olive oil
1/4 cup sliced shallots
1 cup chopped arugula leaves
1 tablespoon fresh marjoram leaves
1 tablespoon fresh mint leaves, torn into small pieces
Kosher salt and finely ground white pepper
1 1/2 cups low-fat milk
1 large bay leaf
1 shallot, sliced
3 tablespoons unsalted butter
3 green onions (white part only), thinly sliced
3 tablespoons all-purpose flour
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground white pepper
4 large egg yolks, beaten
1 cup crumbled fresh goat cheese
6 large egg whites
1/4 cup minced fresh flat-leaf parsley

Steps:

Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Butter an 8-cup gratin dish and dust with the Parmesan. Cut out the chard stems, dice them, and set aside. Chop the chard leaves; you should have about 2 cups.
Heat the olive oil in a cast-iron skillet over medium heat and sauté the diced chard stems and shallots until soft, 5 to 7 minutes. Add the chard leaves, arugula, herbs, and salt and pepper to taste. Sauté to wilt the greens, about 5 minutes. Remove from the heat and set aside.
To make the béchamel sauce, combine the milk, bay leaf, and shallot in a saucepan over medium heat. Bring to a low boil, then remove from the heat and let steep for 15 minutes. Discard the bay leaf and shallots. Set aside.
Melt the butter in a saucepan over medium heat. Add the green onions and sauté for 1 minute. Add the flour and stir for 3 minutes. Stir in the Dijon mustard. Gradually stir in the steeped milk until the sauce is thickened. Season with salt and pepper. Remove from the heat and set aside.
Stir the egg yolks into the béchamel sauce. Add the wilted greens and salt and pepper to taste. Add 3/4 cup of the goat cheese. In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold half of the egg whites into the béchamel mixture, then the remaining half. Spoon the soufflé mixture into the prepared dish.
Top with the remaining goat cheese and the parsley. Place in the oven on a grate and bake for 25 to 30 minutes, until firm to the touch and golden. Serve hot.