Chicory Soufflé

• ½ pound braised chicory
• butter
• freshly grated parmesan
• 2 tablespoons

Pass braised chicory through a sieve and dry it out over a low heat in 1 tablespoon butter, stirring all the time with a wooden spoon to keep it from sticking. Stir in 2 ounces freshly grated Parmesan