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Spring means green- in oh so many ways!

 New Spinach Soufflé

This is an easy side dish for a relaxing afternoon dinner or more formal occasion. Jan says -

"If you are serving a more formal dinner, consider serving ramekins on a larger plate with spring greens or asparagus.

If you are entertaining, prepare everything ahead except the egg whites. Twenty five minutes before serving, beat the egg whites and fold in the mixture. Place in the oven and serve hot out of the oven." 

 This recipe is uncomplicated but taste like so much more-enjoy! 

Serves 6

3/4 pound spinach
2 tablespoons butter (1 for buttering ramekin, 1 for cooking onion/garlic)
1 small onion cut in half sliced thin
2 cloves garlic minced
⅔ cup aged gouda or hard cheddar, shredded
5 egg yolks
2 tablespoons rice wine vinegar
7 egg whites

Preheat the oven to 400°F. With 1 tablespoon butter, lightly butter the inside of a 2 quart soufflé dish  or casserole pan or 6 individual ceramic ramekins. In a skillet on low, saute the onions and garlic in 1 tablespoon butter for a few minutes to soften – add the spinach and allow to wilt. As soon as it wilts (less than a minute), remove from the heat. Then place the greens and the onion/garlic mixture, along with the butter and the cheese in a blender or food processor. Add 2 tablespoons vinegar (if you have a nice flavored vinegar in the cupboard, this is the place to use it). Blend the greens until smooth.

Beat the egg yolks for one full minute with a high speed hand held mixer (or a stand one) until thick and then add the green mixture to the yolks. Blend well & set aside.

Wash the beaters well and dry, otherwise the whites will not beat well. Beat the egg whites until stiff.

VERY Gently fold the whites into the green mixture.

Spoon the batter into the individual ramekins or into the soufflé dish and bake for 20-25 minutes. Serve immediately.