Wash and de-stem and roughly chop 3/4 lbs chard. Stream until wilted and drain liquid. Pat with paper towels to remove any excess liquid. Set aside. Preheat oven to 375F
Crush 2 cloves of garlic and put in a sauce pan with 1/2 cup cream. Warm slightly.
In another pan: Melt 1/2 stick butter. Whisk in, until combined and thickened, 1/4 cup flour. Allow to brown for a minute. Add 1 cup whole milk, whisking until incorporated. Remove from heat. Whisk in 4 egg yolks and the cream. Salt and pepper to taste. Add chopped chard.
Beat 4 egg whites until stiff. Add 1/4 whites to roux. Mix. Then add the roux into the whites. DO NOT COMBINE. Just stir it lightly. Then pour into a BUTTERED (none of that spray stuff) 6cup souffle dish or deep pan. Place in a 375F oven for about 30 minutes. Take a picture right when it comes out of the oven. Share it with me. Then eat 🙂
Chard and Roasted Garlic Souffle