📖 Instructions

1. First things first, prep your ingredients. Wash and thoroughly dry your kale. Roughly chop it. This isn’t a beauty contest, so don't stress about perfect pieces. Next, remove the sausage from its casings, if needed. Crumble it into small pieces. You want nice, even browning later. Preheat your 9-inch cast-iron skillet over medium heat. Add the crumbled sausage to the pan. Cook until it's nicely browned and cooked through. This'll take about 8-10 minutes. Don't forget to break it up with a spatula as it cooks! Remove the sausage from the pan and set it aside. Leave the delicious rendered fat in the pan—we'll use that!
2. Now, add the chopped kale to the skillet with the sausage fat. Season it with a pinch of salt and pepper. Saute it until it's wilted and tender, about 5-7 minutes. Stir it around to make sure it cooks evenly. Once the kale is soft, set it aside to cool slightly. Now for the eggs! In a large bowl, whisk the eggs with a splash of milk or cream, salt, pepper, and a pinch of nutmeg (if you're feeling fancy). Don't over-whisk; a few gentle strokes are enough. Now, we get to assemble everything in the skillet! Gently stir the cooked sausage and wilted kale back into the skillet with the lovely browned bits left at the bottom. Pour the egg mixture evenly over the sausage and kale. Don't worry about perfection.
3. Now, for the low and slow cooking method. Turn the heat down to low. Cover the skillet and let the eggs cook gently for about 10-15 minutes, or until the eggs are mostly set but still slightly moist on top. To test, gently shake the skillet and if the eggs still wobble slightly, it's good. Remove the skillet from the heat and let the frittata sit for a couple of minutes before serving. This helps it set completely and makes it easier to slice. And…there you have it! A delicious and healthy Kale and Sausage Frittata! Garnish it with fresh herbs if you're feeling particularly fancy. Enjoy! I typically serve mine with a side salad, but it's pretty amazing on its own.