Spinach Souffle Side Dish

Two weeks. I am not panicking. I want to note that. I expected to be in a state of elevated anxiety by this point and instead I feel very calm in a way that I associate with things being right rather than with things being suppressed. I am not holding this down. It is just sitting quietly inside me, ready.

Tyler has been feeding me well this week, which is his contribution to pre-wedding care. He brought home good things from the grocery store, cheeses I liked, bread from the bakery, fresh fruit. He set them on the counter and said just eat what looks good. That is the best kind of kindness. Unscheduled. Responsive to what you actually need.

Went to Gloria on Sunday for what felt like an ordinary visit and was also not ordinary at all. We made her menu, all of it, the full Sunday spread. Fried chicken. Biscuits. Greens. Sweet potato pie. Tomatoes from the garden even though it was getting late for tomatoes. Destiny helped with everything. She is getting more capable in the kitchen every month. She knows the sequences now without being told. She started the biscuits before I asked her to because she knew it was next.

Gloria sat in her chair and directed very little. She just watched. At the end she said: you do not need me to direct anymore. I said: I will always need you to direct. She said: I know. But I want you to know that you do not need it. Those are two different things. She is right. They are two different things. I have both of them and I am grateful for both.

The greens were always the dish Gloria watched me most closely when I was learning — the timing, the seasoning, knowing when to pull back. This baked spinach soufflé is the version I’ve made my own over time: simpler than it looks, steadier than it seems, and the kind of thing Destiny now starts without being asked. If you were at that table on Sunday, you know exactly what I mean.

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8

Ingredients

2 packages (10 oz each) frozen chopped spinach, thawed and well drained
2 cups small-curd cottage cheese
1 1/2 cups shredded sharp cheddar cheese, divided
3 large eggs, lightly beaten
3 tablespoons all-purpose flour
1/4 cup unsalted butter, cut into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions

Preheat and prep. Preheat your oven to 350°F. Grease a 1.5-quart baking dish or an 8x8-inch square pan with butter or nonstick spray.
Drain the spinach. Using a clean kitchen towel or several layers of paper towels, squeeze as much moisture as possible from the thawed spinach. This step is important — excess water will make the soufflé watery rather than set.
Combine the filling. In a large mixing bowl, stir together the drained spinach, cottage cheese, 1 cup of the shredded cheddar, beaten eggs, flour, butter cubes, salt, pepper, and garlic powder until evenly combined.
Transfer to baking dish. Pour and spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top.
Bake. Bake uncovered for 45 to 50 minutes, until the center is just set when gently shaken and the top is golden and slightly puffed. A knife inserted near the center should come out mostly clean.
Rest before serving. Let the soufflé rest for 5 to 10 minutes before scooping and serving. It will settle slightly — that’s normal and expected.

Nutrition (per serving)

Spinach Souffle Side Dish — The Greens Gloria Always Trusted Me to Make