While the easiest thing to do with good hearty greens is to cook them with a little olive oil and garlic, I'm always searching for an alternative use.
While souffle's are just puffy omelette's, and just as versatile, I don't know if I would have ever thought of using Swiss Chard. I found this recipe in a Food & Wine cookbook. Here is the link
www.foodandwine.com/recipes/swiss-chard-souffle">
As I had never made a souffle before I was a little nervous as how it would turn out. Thanks to my Grandma Clark we had a large souffle dish, that was put to good use.
The result was delicious. The mushrooms and the Romano cheese were so complementary to the flavors of the chard. As souffle is not an item that is good later the four of us gobbled up all of it, along with a little green salad. It was such a great Monday afternoon meal.
