Emerald Souffle

• 1 lb. bok choy
• 2 Tbsp. margarine or butter
• 2 Tbsp. whole wheat pastry flour
• 1 c. evaporated skim milk or soy milk
• 3 eggs or 3/4 c. egg substitute
• 1/2 c. shredded Cheddar cheese
• 1/2 tsp. herbal salt substitute
• pinch of freshly ground black pepper
• pinch of mace
• 3 large egg whites
• 6 sprigs fresh chervil or parsley for garnish

1. Preheat oven to 350u0b0.
2. Grease a souffle dish.
3. Steam bok choy until tender, about 10 minutes.
4. Drain and chop in a food processor.
5. Set aside.
6. Melt margarine in a medium size saucepan. Add flour and cook, stirring constantly, for one minute.
7. Add milk and slowly bring to a boil, stirring constantly.
8. Remove from heat and stir in bok choy, eggs, cheese, salt, pepper and mace.
9. Set aside.

bok choy, margarine, whole wheat pastry flour, milk, eggs, cheddar cheese, herbal salt substitute, ground black pepper, mace, egg whites, chervil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683847 (may not work)