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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
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
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