Kale and Egg Skillet with Mettwurst and Gouda

A hearty skillet of kale, Mettwurst and egg, the way it's eaten in northern Germany during kale season. With Gouda and sour cream it turns creamy and keeps you full for hours, no side dishes needed.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 120 g Kale, fresh, cleaned
• 30 g Shallot
• 1 pc Garlic clove
• 100 g Mettwurst
• 1 tbsp Olive oil
• 4 pc Eggs
• 60 g Sour cream
• 40 g Young Gouda, grated
• 1 pinch Nutmeg
• Salt
• Pepper

Method

1. Wash the kale, remove the tough stems and roughly chop the leaves. Finely dice the shallot and garlic.
2. Heat the olive oil in a large pan, sweat the shallot until translucent and briefly cook the garlic along with it.
3. Slice or cut the Mettwurst, add it to the pan and fry for 3 minutes until it takes on a light color.
4. Add the kale to the pan and cook over medium heat for 5 to 7 minutes until it wilts and becomes tender. Season with salt, pepper and nutmeg.
5. Stir in the sour cream. Briefly whisk the eggs with a fork in a bowl and pour evenly over the kale.
6. Cover the pan and let the eggs set over low heat for 4 to 6 minutes until just firm.
7. Sprinkle the Gouda over the top, let it melt briefly and bring the pan straight to the table.