1 # spinach, sauteed and drained
1 shallot, minced
2 cloves garlic, minced
1 TBS all purpose flour
pinch of cayenne pepper
3/4 c. whole milk
1 c. gruyere cheese grated
2 TBS parmesan cheese grated
4 eggs, separated
2 chives chopped
salt and pepper to taste
softened butter to coat the ramekins
You will need some small ramekins to bake the souffles in, or one large souffle ramekin (baking dish). Butter the ramekins well. Place a saute pan on the stove with a touch of oil to coat the pan. Saute the spinach until wilted with a pinch of salt and pepper, about 2 minutes. Remove from pan and drain off the excess water. Place the pan back on the stove and add a touch of oil. Saute the shallots and garlic on medium heat just to release the aromatic flavors, about 1-2 minutes, careful not to burn. Next add the flour and whisk in the milk making sure there are no lumps. Add the cayenne pepper and return the spinach back to the pan. In the meantime, place the egg whites in a mixing bowl and whip until the whites are at a stiff peak (if you place a spoon in the bowl and lift it out, the whites should stick to the spoon). Next add the cheese to the other mixture on the stove and about a teaspoon of salt and a pinch of pepper. Pull the mixture off the heat and let sit for a couple minutes to cool a touch. Finally fold the whites into the mixture gently, not over mixing the batter. Pour into the ramekins and fill almost to the top. Run a knife around the edge of the ramekin to help the batter from sticking. Bake about 15 minutes at 400 degrees. Remove from the oven and serve immediately. Garnish with chopped parsley or chopped chives if desired.