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Spinach and Chard Souffle

And it’s Monday.  Again.

Officially, it’s the last day of the Paleo Iron Chef competition, but I’m a day behind – last week was extraordinarily stressful and we had The G Man for much of the weekend.  So this is my entry for Day 19; the not-so-secret ingredient was Lettuce or Spinach.  I will post my final recipe for the competition tomorrow, and I believe the judging will take place before the end of the week.

I knew what I was going to make for this ingredient the minute I saw the list – I love spinach souffle, but had never made one before.  The problem with most souffles, though, is that they require flour and milk.  But I figured I’d been substituting with coconut milk and tapioca flour enough that those ingredients would work well here, nor was I wrong – while it didn’t rise as much as I’d have liked (but that may be because the oven was accidentally turned off and the temperature fell a little in the middle of baking), it was still fluffy, yet creamy, and totally delicious.

Most recipes I’ve found call for thawed frozen spinach, but I used a combination of fresh spinach and Swiss chard because that is what I had on hand, and it worked really well.  Next time I make this, I believe I’ll add cheese to the mixture when I stir in the greens; I think just about any leafy green would work well.  Chopped leftover ham would also be a nice addition, making this a wonderful light supper when paired with a salad and maybe a little fruit.

Note:  If you don’t have a problem with dairy, replace the water and coconut milk in the recipe with a cup of whole milk.

Spinach and Chard Souffle

Spinach and Chard Souffle

5.0 from 1 reviews
Spinach and Chard Souffle
 
Serves: 6
Ingredients
  • 4 ounces fresh spinach, stems removed and finely chopped
  • 4 ounces fresh Swiss chard, stems removed and finely chopped
  • 1/4 cup ghee or clarified butter
  • 1/4 cup tapioca flour
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly-ground black pepper
  • 2/3 cup coconut milk
  • 1/3 cup water
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large eggs, separated
Instructions
  1. Preheat oven to 350 F. Grease a 1-quart soufflé or casserole dish.
  2. Melt the ghee in a large skillet over medium low heat. Stir in the tapioca flour until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add the coconut milk and water, stirring constantly. When the mixture has thickened, remove from heat. Stir in the onion, garlic, 1/2 teaspoon salt, and nutmeg.
  3. Whisk about 1/2 cup of the hot onion/coconut milk mixture into the egg yolks to temper them. Scrape the egg mixture back into the skillet; add the spinach and Swiss chard and stir well to combine.
  4. In a large metal or glass mixing bowl, beat egg whites until stiff peaks have formed. Gently fold into the spinach/chard mixture in the skillet.
  5. Pour into the prepared soufflé dish; set into a large pan then add hot water to a depth of about 1 inch. Bake for 60 minutes; the top will be golden brown. Serve immediately.
  6. Nutrition (per serving): 184 calories, 15.6g total fat, 113.3mg cholesterol, 446.3mg sodium, 282.4mg potassium, 7.8g carbohydrates, 1g fiber, <1g sugar, 4.7g protein

 

 


5 comments

Alex says:

Tapioca flour has really been a lifesaver…or more like a dishsaver! There are a lot of things I thought I’d have to stop having, but am still able to recreate thanks to a little tapioca flour. Such as souffle! This one looks great, we do something similar at home. Delicious green!

Mmmmm – that sounds good.
Time for breakfast, I think …! :)

Forget moving back to the Seattle area – maybe we’ll just have to stop our Westward move and stop in Ohio indefinitely. Preferably in your backyard. ;) Another yummy creation that looks so good!! :)

Be says:

I think this dish is one of many great examples of why you should win the contest. Regardless will be my Iron Chef as long as we both share the same breath. Wanna taste spinach? Eat this. It brings out the spinachness of spinach, as Joel Salatin would say.

You have mastered this so many times in the competition that I will declare you my winner! Just wait till I can brag about your haddock…;)

Lisa says:

Oh I do want to eat this!

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