Twice-Baked Spinach Soufflés

Ingredients

• 1-¼ oz. (½ cup) shredded Gruyère cheese
• 1 clove garlic, finely chopped
• 1 Tbs. unsalted butter
• 1 medium onion, finely chopped
• 1 tsp. kosher salt; more for the sauce
• ¼ tsp. freshly ground black pepper; more for the sauce
• 5 large egg yolks
• + 7 more ingredients
• • 7 large egg whites
  • 1-½ cups milk
  • 4 Tbs. unsalted butter
  • ¼ cup all-purpose flour
  • 1-½ cups light cream
  • 1 lb. fresh spinach
  • Pinch freshly grated nutmeg; more for the sauce

Fold the spinach leaves in half and strip off their stems (unless you’re using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, ...

View full recipe at Fine Cooking