Still have a bunch of Swiss chard in your garden? Snip off a bunch of it and make this awesome low-carb, keto-friendly sardine Swiss chard gratin casserole. Super cheesy, tasty awesomeness with a ton of nutritious greens and omega-3 fats that will please your whole family!
Ingredients:
- 1½ lb. Swiss chard, chopped into small pieces
- 2 tablespoons butter, unsalted
- 2 tablespoons avocado oil or extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/2 cup cup yellow onion or shallots, thinly sliced
- 1 tablespoon coconut flour
- ½ teaspoon xanthum gum
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 1¼ cups Gruyère, grated
- ¼ tsp. nutmeg, (freshly grated if possible)
- 3 large eggs, beaten
- 2 5-oz can sardines fillets packed in water, drained
- 1/2 cup pork rinds, ground into crumbs
- Sea salt and freshly ground black pepper (to taste)
Directions:
Cook chard in salted boiling water until wilted, 1-2 minutes. Drain In a colander.
Heat butter and oil in a large saucepan to medium heat. Cook garlic and shallots until translucent, around 2-3 minutes.
Whisk in coconut flour and xanthum gum; cook 2 minutes. Gradually whisk in milk and cream then season with salt and pepper; boil until thick stirring frequently, around 2–3 minutes. Stir in chard, half the Gruyère, the nutmeg, and eggs.
Heat oven to 400F; Spray an 8″ x 11″ casserole dish with cooking spray. Spread half the chard mixture into dish; top with half the sardines. Repeat layering. Bake until hot and bubbly, about 20-25 minutes. Remove from oven and sprinkle remaining gruyere and put back in the oven for another 5-7 minutes to melt the cheese.
Remove from oven and set oven to broil. Top with sprinkle crushed pork rinds. Return to oven for another 2-3 minutes or until cheese and pork rinds are golden. Allow to cool for at least 10 minutes before serving to allow to set.
