Ingredients

How to make it

  • Preheat oven to 400 degrees.
  • Drain, chop the cooked collards. Reserve.
  • Melt bacon grease, add onions and cook until translucent.
  • Add garlic and cook briefly.
  • Stir in flour and cook briefly over med low flame.
  • Add milk to base and whisk vigorously to incorporate.
  • Cook over medium heat until you have a thick roux base.
  • Cool slightly.
  • Temper 3 eggs yolks with the base and stir well.
  • Add collards, seasoning and jalapeno jack cheese to thick base.
  • Whip five egg whites separately until full peaks are formed, stiff but not dry.
  • fold egg whites into the base.
  • Butter souffle mold.
  • Sprinkle well with grated parmesan.
  • Fill with lightened collard mixture.
  • Sprinkle top lightly with parmesan cheese.
  • Bake in hot oven for 25 minutes. May need to add a minute or two to cook thoroughly.
  • You want it to puff and the center just barely set. You want the center airy soft, not dry to the bone.
  • A dash of peppered vinegar isn't out of place on top at serving time.

Reviews & Comments 6

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  • krumkake 15 years ago
    Well, ok, the cardio doc would have a fit with this one, but man oh man, does that sound good! Hope the teen converts - how can she not with bacon, cheese, butter???? I've never tried collard greens, but I may just have to try this when I can, because I can't imagine that it isn't 100% delicious...nice one, notcho!
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  • notyourmomma 15 years ago
    Pity you can't get collards in Germany. Substitute a swiss chard or if that fails, use spinach. It will still make a savory bacony souffle.
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  • joe1155 15 years ago
    I am crazy about collards, but you can't find them in Germany!
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    " It was excellent "
    greekgirrrl ate it and said...
    Great way to serve greens!
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    " It was excellent "
    goblue434 ate it and said...
    Got Some Collards In The Freezeer, Sounds Like A Great New Way To Serve.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Yum, I know that is delicious! My brother n law gave me fresh collards today.
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