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1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
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2
Butter an 8-cup gratin dish and dust with the Parmesan.
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3
Cut out the chard stems, dice them, and set aside.
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4
Chop the chard leaves; you should have about 2 cups.
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5
Heat the olive oil in a cast-iron skillet over medium heat and saute the diced chard stems and shallots until soft, 5 to 7 minutes.
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6
Add the chard leaves, arugula, herbs, and salt and pepper to taste.
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7
Saute to wilt the greens, about 5 minutes.
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8
Remove from the heat and set aside.
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9
To make the bechamel sauce, combine the milk, bay leaf, and shallot in a saucepan over medium heat.
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10
Bring to a low boil, then remove from the heat and let steep for 15 minutes.
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11
Discard the bay leaf and shallots.
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12
Set aside.
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13
Melt the butter in a saucepan over medium heat.
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14
Add the green onions and saute for 1 minute.
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15
Add the flour and stir for 3 minutes.
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16
Stir in the Dijon mustard.
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17
Gradually stir in the steeped milk until the sauce is thickened.
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18
Season with salt and pepper.
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19
Remove from the heat and set aside.
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20
Stir the egg yolks into the bechamel sauce.
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21
Add the wilted greens and salt and pepper to taste.
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22
Add 3/4 cup of the goat cheese.
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23
In a large bowl, beat the egg whites until stiff, glossy peaks form.
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24
Fold half of the egg whites into the bechamel mixture, then the remaining half.
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25
Spoon the souffle mixture into the prepared dish.
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26
Top with the remaining goat cheese and the parsley.
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27
Place in the oven on a grate and bake for 25 to 30 minutes, until firm to the touch and golden.
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28
Serve hot.
