Green Garlic and Spinach Souffle

Make this souffle when the garlic is tender and subtle, in other words, when the leaves are still green. The bulb will be smaller than fully mature garlic, the skin will be moist rather than dry and papery, and inside, the cloves will be scarcely formed. As the garlic matures-and it does day by day-the skin becomes tougher and the sheathing that separates one clove from another develops. If that has happened to your garlic, just remove the tough parts and finely chop the rest. The delicate flavor will still be there.
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