Parmesan Spinach Souffle

karenandbrademerson

Ingredients

1 1/2 tablespoons plus 4 tablespoons butter, softened and divided

3 tablespoons Parmesan cheese, grated

1 lb. spinach, stemmed and chopped

2 tablespoons flour

½ teaspoon kosher salt

1 cup whole milk

1/8 teaspoon freshly ground black pepper

1/8 teaspoon grated nutmeg

3 eggs, separated

Preparation

Preheat oven to 375F.

Brush the inside of a large soufflé dish with 1 1/2 tablespoons of softened butter. Sprinkle with Parmesan cheese and set aside.

Place spinach in a large microwave safe bowl and add 1 tablespoon of water. Cover and microwave on high for 2-3 minutes, or until spinach is completely wilted. Transfer to a colander and allow to drain. Once cool enough to touch, squeeze as much moisture out as possible.

In a medium saucepan, melt the remaining butter over medium heat and stir in flour and salt. Cook the flour, whisking constantly, for 30 seconds. Add the milk to the flour and cook, still whisking constantly, for about 4 minutes, until the mixture thickens. Add the spinach and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.

Slowly whisk ½ cup of the hot spinach into the egg yolks to prevent eggs from scrambling, then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Beat the egg whites on high speed until stiff peaks form. Stir one-third of the egg whites into the spinach, and then fold the remaining egg whites into the mixture. Spoon it into the prepared dish and bake for 30 minutes, until the soufflé is puffed up and cooked through.