Emerald Souffle - cooking recipe

Ingredients

1 lb. bok choy
2 Tbsp. margarine or butter
2 Tbsp. whole wheat pastry flour
1 c. evaporated skim milk or soy milk
3 eggs or 3/4 c. egg substitute
1/2 c. shredded Cheddar cheese
1/2 tsp. herbal salt substitute
pinch of freshly ground black pepper
pinch of mace
3 large egg whites
6 sprigs fresh chervil or parsley for garnish

Preparation

Preheat oven to 350\u00b0.
Grease a souffle dish.
Steam bok choy until tender, about 10 minutes.
Drain and chop in a food processor.
Set aside.
Melt margarine in a medium size saucepan. Add flour and cook, stirring constantly, for one minute.
Add milk and slowly bring to a boil, stirring constantly.
Remove from heat and stir in bok choy, eggs, cheese, salt, pepper and mace.
Set aside.