Grits och Grönsaker Soufflé

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1. 1
   Preheat the oven to 350°F and position an oven rack in the middle of the oven. Have four 8-ounce ramekins, arranged on a baking sheet, buttered and dusted lightly with flour, nearby.
2. 2
   In a medium saucepan, heat the oil and add the chopped collard greens, sugar, if using, and salt and red pepper flakes to taste and cook until the collard greens soften, 3 to 4 minutes. Deglaze the pan with the vinegar and continue to cook for another minute, then transfer the collards to a plate or bowl and set aside.
3. 3
   In the same saucepan, bring the water to a boil. Whisk in the grits, season with salt and lots of pepper and stir until thick, about 1 minute. Stir in the butter and flour, continuing to whisk for another 1 to 2 minutes, then whisk in the milk, cheese, if using, and cooked collard greens, and stir until combined. Remove the pan from the heat and set aside to cool slightly. Once it’s cooled, stir in the egg yolks, whisking until completely combined.
4. 4
   In a clean metal bowl, combine the egg whites and cream of tartar and beat with a hand mixer until stiff and glossy peaks form. Fold one-third of the whipped egg whites into the cooked grits, and then add all the grits to the whites, folding gently until just combined, being careful not to deflate the whites.
5. 5
   Spoon the mixture into the ramekins, leaving ¼ inch from the top. Run a butter knife around the edges to create the extra puffed layer on top. Place the ramekins on a baking sheet, place the baking sheet on the bottom rack of the oven and cook until puffed and jiggly, 20 to 25 minutes. Serve immediately out of the oven alongside a fresh, lemony salad.