Swiss Chard. As we mentioned here, it’s phenomenal stuff. Still, sometimes, even knowing what I do about healthy, in-season produce, it’s hard for me to get over my apprehensions about vegetables. Because this recipe has you wilting the greens first, I think you’ll really feel fancy.



Imagine all of this cheesy flavor and texture at your table tonight! And it’s so easy to make, everyone is sure to think you’ve been taking cooking classes. Just spritz flour all over your face and shove some kale in your hair and look tired as you present this flawless dish.





Look at how fresh and amazing these ingredients look, ready for your efforts. Bechamel sauce, fresh spinach, Provolone, and Swiss Chard are ready to rock your culinary world, baby. And my Greek yogurt Bechamel is so versatile, you’ll even use it for other recipes, as I already have.

Here, pictured with the spicy sausage, too (newsflash: it really wasn’t that spicy). I love to take pictures of my food, in case you didn’t notice.

This is the dish as it’s ready to go into the oven. Look at that freshness, that color, and that pop of wow! Tell me that doesn’t look like a healthy, terrific meal. It also reheats wonderfully, transports like a dream, and is only 6 net carbs per very ample serving.





This recipe is based on the Swiss Chard and Italian Sausage Lasagna from Martha Stewart

Tip: Make this dish in either smaller, 8″ wide ramekins, or in a 12 x 16 casserole dish.

Swiss Chard Casserole with Italian Sausage

1 pound (16 ounces, 453 grams) spicy Italian sausage, casings removed, meat crumbled

3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices

2 bunches Swiss chard, stems removed, leaves cut across into 1/4-inch strips (about 8 cups raw)

3 large garlic cloves, thinly sliced crosswise

1 teaspoon coarse sea salt

1 teaspoon freshly ground pepper

2 tablespoons fresh lemon juice

Bechamel sauce:

5 tablespoons unsalted butter

1/2 onion, diced (about 1 cup)

1 1/2 teaspoons coarse sea salt + 1 tsp pepper

1 large red bell pepper, diced

2 cups heavy white cream milk

2 cups Greek yogurt + (1/2 cup hot water–optional, if your yogurt is super thick)

6 cups fresh spinach leaves (optional)

12 slices thin-sliced Provolone cheese

Directions: Preheat oven to 400 degrees Fahrenheit. In a large frying pan over medium heat cook sausage, stirring, until cooked through, 6-10 minutes. Move sausage to a bowl to cool, but reserve drippings in the pan. In the sausage drippings, add shallots and cook, stirring often, until soft and translucent, about 4 minutes. Add chard and cook, stirring frequently, until just starting to wilt, 2-4 minutes. Add garlic, salt, and pepper. Cook, stirring often, until chard wilts completely, about 1 minute. Stir in lemon juice. Set aside (chard will continue to wilt and cook). For the bechamel: Melt butter in a large saucepan over medium heat. Add onion and salt and cook, stirring occasionally, until onions are slightly translucent, about 4 minutes. Whisk in heavy white cream until slightly heated. Add yogurt and water. Add red bell pepper. Bring to a light boil, stirring often. Simmer, stirring often, until thickened and creamy, about 10 minutes. Remove from heat. In a 12 x 16 casserole dish, spread 1/4 of the bechamel, and top with spinach (if you’re using spinach. If not, skip this step). Spread 1/2 chard mixture evenly in each dish, then divide 1/2 of the sausage mixture. Top each dish with a slice of Provolone, a quarter of the bechamel, then the rest of the spinach (if using). Repeat one more time with chard, sausage, bechamel, and the rest of the spinach. Top with the rest of the bechamel. Top with a slice of Provolone cheese. Bake until cheese is golden brown and sauce is bubbling, 30-35 minutes. Let cool slightly before serving. Makes 12 servings. Per serving with spinach layer: 324 Cals.; 8 g Carbs.; 2 g Fiber; 6 g Net Carbs. ; 14 g Protein; 26 g Fat

Per serving w/out spinach layer: 317 Cals.; 7 g Carbs.; 1 g Fiber; 6 g Net Carbs. ; 13 g Protein; 26 g Fat



Share. If you must. Maybe.