Cooking for someone who identifies as a leafy green hater? We recommend adding nutritious greens such as the Swiss chard here, to eggs and cheese in a fluffy souffle recipe. You'll no longer have a hard time convincing people to eat their greens.

Colleen Weeden



  • Let egg whites and yolks stand at room temperature 30 minutes. Meanwhile, arrange eight 4- to 6-ounce ramekins in a 15x10-inch baking pan.

  • In a medium saucepan heat butter and oil over medium-high until butter is melted. Add onion and garlic. Cook and stir 3 minutes. Gradually add chard, tossing until wilted. Stir in flour, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir until coated with flour. Add milk. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheese, a little at a time, stirring until melted. Stir in chopped sage. In a small bowl beat egg yolks with a fork until combined. Add 1 cup chard mixture to yolks, stirring constantly. Pour yolk mixture into saucepan. Cook and stir over medium until just boiling. Transfer to a large bowl; cover surface with plastic. Let cool at least 15 minutes or up to 1 hour.

  • Preheat oven to 350°F. In a medium bowl beat egg whites on medium to high until stiff peaks form. Gently fold about half the egg whites into chard mixture. Repeat with remaining egg whites.

  • Spoon mixture into ramekins, filling each nearly full. Lay two sage leaves on each. Bake 35 to 40 minutes or until puffed and golden and a knife inserted near the centers comes out clean. Serve immediately. Serves 8.

Large Version:

If you prefer one large souffle, use a 1 1/2-qt. souffle dish. Top with sage leaves. Bake about 45 minutes or until a knife inserted in center comes out clean. Serve immediately.

Nutrition Facts

241 calories, (9 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 136 mg cholesterol, 411 mg sodium, 7 g carbohydrates, 1 g fiber, 3 g sugar, 12 g protein.