Mini Greens-and-Cheese Souffles
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.Advertisement
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.
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.