Paleo Swiss Chard Gratin with Sausage and Almond Crumble

Ingredients

• 1 lb Swiss chard, chopped
• 1 lb Italian sausage, removed from casings
• 2 medium Shallots, minced
• 3 cloves Garlic, minced
• 1 can Coconut milk
• 2 tbsp Nutritional yeast
• 1/2 cup Almond flour
• 2 tbsp Coconut oil, melted
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large skillet, cook the 1 lb of Italian sausage (removed from casings) over medium heat, breaking it up with a spoon, until it is thoroughly browned. Carefully remove the cooked sausage from the skillet and set it aside, making sure to reserve 1 tablespoon of the rendered fat in the skillet.
3. 3Add the 2 medium minced shallots and 3 cloves minced garlic to the reserved fat in the skillet. Cook over medium heat for about 3 minutes, stirring occasionally, until the shallots are softened. Then, add the 1 lb of chopped Swiss chard to the skillet and continue to cook for about 5 minutes, stirring occasionally, until the chard has wilted.
4. 4Stir in the 1 can of coconut milk and the 2 tbsp of nutritional yeast into the skillet. Bring the mixture to a gentle simmer and cook for about 2 minutes, stirring occasionally, until the sauce has thickened slightly. Return the cooked Italian sausage to the skillet and stir everything together to combine.
5. 5Carefully pour the entire Swiss chard and sausage mixture from the skillet into a baking dish, spreading it evenly.
6. 6In a small bowl, combine the 1/2 cup of almond flour, the 2 tbsp of melted coconut oil, the 1 tsp of salt, and the 1/2 tsp of black pepper. Mix these ingredients together with a fork until they form a crumbly texture. Sprinkle this almond crumble evenly over the top of the Swiss chard mixture in the baking dish.
7. 7Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crumble topping is golden brown and crispy.
8. 8Remove the gratin from the oven and let it cool slightly for a few minutes before serving.

Related Guides