Collard Souffle
From notyourmomma 15 years agoIngredients
- 1 can of Glory Foods seasoned Collards with bacon, drained and chopped very fine shopping list
- 3 tbsp of rendered bacon grease shopping list
- 3 tbsp of flour shopping list
- 3/4 cup of milk shopping list
- 1/4 cup of minced onion shopping list
- 1 clove of minced garlic shopping list
- 2 or 3 shakes of tabasco or Crystal sauce shopping list
- 1/2 tsp of salt shopping list
- 1/4 tsp of ground pepper shopping list
- 3 whole eggs, separated shopping list
- 2 extra whites shopping list
- 1/2 cup of jalapeno jack cheese grated shopping list
- soft butter, enough to coat the souffle dish shopping list
- scant amount of parmesan cheese for lining souffle dish and a brown topping shopping list
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.
People Who Like This Dish 2
- greekgirrrl Long Island, NY
- bluewaterandsand GAFFNEY, SC
- goblue434 Anniston, AL
- notyourmomma South St. Petersburg, FL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Yum, I know that is delicious! My brother n law gave me fresh collards today.
bluewaterandsand in GAFFNEY loved it -
Got Some Collards In The Freezeer, Sounds Like A Great New Way To Serve.
goblue434 in Anniston loved it -
Great way to serve greens!
greekgirrrl in Long Island loved it
Reviews & Comments 6
-
All Comments
-
Your Comments