Salmon-Potato Soufflé with Chard

Serves: 6-8


1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard

1 tablespoon olive oil

1 large onion, finely chopped

3 garlic cloves, finely minced

2 cups prepared, seasoned mashed potatoes

2 teaspoons dried dill weed

1 (14 ounce) can wild Alaskan salmon, drained, bones and skin discarded

2 eggs, separated

2 tablespoons freshly grated Parmesan cheese


Heat oven to 350 degrees. Mist a 9-inch square baking pan with nonstick spray and set aside.

Heat oil in a large nonstick skillet. Sauté onion for a minute or two, then turn heat down to low and caramelize onion for 10-15 minutes, stirring occasionally. Onion will be nicely browned. During last 1 minute of cooking, add garlic and sauté.

Add half a bag (6 ounces) of chard to skillet on top of onion and continue to cook for another 5 minutes or so, tossing occasionally, until chard is wilted. Remove from heat. (Save rest of chard for another use.)

In a large bowl, mix mashed potatoes, onion-greens mixture, dill weed, drained salmon and egg yolks. In a separate bowl, whip egg whites until soft peaks form. Gently fold beaten whites into the potato mixture. Scrape mixture into prepared baking pan, sprinkle with Parmesan and bake, uncovered, for 30-35 minutes.

Remove from oven, let rest 5 minutes, and serve.

This is a great use for leftover mashed potatoes! Serve with salad and another vegetable, perhaps peas, steamed green beans or broccoli and cauliflower. Make sure your mashed potatoes are well seasoned. If they aren’t, the soufflé will be too bland. And if your mashed potatoes are too stiff, loosen them with a bit of milk or half and half. If you don’t have leftover mashed potatoes, simply make some instant mashed potatoes and proceed with the recipe.

Popular vegetable substitutions include: Beet Greens or Rainbow Chard or Euro Greens or IRONman Spinach Beet Salad

A light, airy (non-deflating!) soufflé that can as easily be brunch or lunch as a light dinner