We eat a lot of spinach. It’s one of our favorite vegetables. We eat sautéed spinach as a side with at least a few breakfasts, lunches, or dinners each week. As delicious as sautéed spinach is, sometimes we need a little variety.
So, in the excitement of all the holiday cooking, I decided to try my hand at spinach soufflé. How hard could it be, right? Honestly, it’s not that hard–if you have a mixer. I can whip egg white by hand, but the mixer makes it so much easier! The real trick, is patience. Be patient with your egg whites and you shall be rewarded. Give this recipe a try. You’ll see what I mean.
1 lb fresh spinach
4 eggs, separated
4 tsp coconut milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
a pinch of nutmeg
ghee to grease ramekins
Place your spinach in a large pot with a lid, and cook down covered over medium-low heat for 10-15 minutes, until fully wilted. Drain if needed and allow it to cool while you work with the eggs.
Preheat your oven to 350ºF. Separate egg yolks from whites. Add the coconut milk to egg yolks in a small bowl and mix together completely. Then mix in the salt, pepper, garlic powder, and nutmeg.
Whip the egg whites in a large bowl using a mixer or whisk until you have firm peaks.
Add the wilted spinach and egg yolk mixture to your food processor. (Be sure that the spinach is cool before blending so you don’t cook the egg yolks.)
In a large bowl, fold blended mixture into whipped egg whites gently, until evenly mixed.
Grease your mini ramekins (8) with ghee and fill each evenly.
Place the ramekins in a deep baking dish, and fill the baking dish about 1/2 the way up the side of the ramekins. To avoid a spill, it can be easier to add the water once the pan is on the rack in the oven. Bake for 25 minutes.
Allow to rest for 5 minutes, and then remove from water bath and serve.
These are great for part of a fancy meal with dinner guests, and are also delicious for leftovers at the office.