Souffle Casserole of Chard, Goat Cheese, and Fresh Herbs

• 2 cups grated Parmesan cheese
• 1 small bunch chard leaves
• 2 tablespoons olive oil
• 1/4 cup sliced shallots
• 1 cup chopped arugula leaves
• 1 tablespoon fresh marjoram leaves
• 1 tablespoon fresh mint leaves, torn into small pieces
• Kosher salt and finely ground white pepper
• 1 1/2 cups low-fat milk
• 1 large bay leaf
• 1 shallot, sliced
• 3 tablespoons unsalted butter
• 3 green onions (white part only), thinly sliced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground white pepper
• 4 large egg yolks, beaten
• 1 cup crumbled fresh goat cheese
• 6 large egg whites
• 1/4 cup minced fresh flat-leaf parsley

1. Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2. Butter an 8-cup gratin dish and dust with the Parmesan.
3. Cut out the chard stems, dice them, and set aside.
4. Chop the chard leaves; you should have about 2 cups.
5. Heat the olive oil in a cast-iron skillet over medium heat and saute the diced chard stems and shallots until soft, 5 to 7 minutes.
6. Add the chard leaves, arugula, herbs, and salt and pepper to taste.
7. Saute to wilt the greens, about 5 minutes.
8. Remove from the heat and set aside.
9. To make the bechamel sauce, combine the milk, bay leaf, and shallot in a saucepan over medium heat.
10. Bring to a low boil, then remove from the heat and let steep for 15 minutes.
11. Discard the bay leaf and shallots.
12. Set aside.
13. Melt the butter in a saucepan over medium heat.
14. Add the green onions and saute for 1 minute.
15. Add the flour and stir for 3 minutes.
16. Stir in the Dijon mustard.
17. Gradually stir in the steeped milk until the sauce is thickened.
18. Season with salt and pepper.
19. Remove from the heat and set aside.
20. Stir the egg yolks into the bechamel sauce.
21. Add the wilted greens and salt and pepper to taste.
22. Add 3/4 cup of the goat cheese.
23. In a large bowl, beat the egg whites until stiff, glossy peaks form.
24. Fold half of the egg whites into the bechamel mixture, then the remaining half.
25. Spoon the souffle mixture into the prepared dish.
26. Top with the remaining goat cheese and the parsley.
27. Place in the oven on a grate and bake for 25 to 30 minutes, until firm to the touch and golden.
28. Serve hot.

parmesan cheese, chard, olive oil, shallots, arugula, fresh marjoram, mint, kosher salt, lowfat milk, bay leaf, shallot, unsalted butter, green onions, allpurpose, mustard, kosher salt, egg yolks, goat cheese, egg whites, parsley

Taken from www.epicurious.com/recipes/food/views/souffle-casserole-of-chard-goat-cheese-and-fresh-herbs-391793 (may not work)