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sautéed Chicken Liver Recipe with Baby Kale Salad
20 minutes
Appetizers & Snacks
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thenourishedcaveman.com
Ingredients
  1. servings (weight unavailable)
  2. 4oz (113.4goz → g) chicken livers cleaned from veins and ligaments.
  3. 1small (≈70gestimated from: Onions, raw [small]) Onion
  4. 2tbsp (≈28.4gestimated from: Butter, salted [tbsp]) Butter, Salted or ghee
  5. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt & Pepper
  6. servings (weight unavailable)
  7. 4oz (113.4goz → g) Kale any kind of kale
  8. 2tbsp (≈29.8gestimated from: Vinegar, distilled [tbsp]) Vinegar
  9. 1smidgen (≈0.2gestimated from: Salt, table [cup]) Salt
Steps
  1. 1 CHICKEN LIVER
  2. 2 In a medium skillet melt the butter or ghee
  3. 3 Add the onion sliced thinly and cook gently on a low flame until soft
  4. 4 Pat livers dry with towel or paper towel
  5. 5 Raise the flame to high then add the chicken livers
  6. 6 Saute' for about 5 minutes before turning to the other side.
  7. 7 Saute 2 or 3 more minutes until nicely browned but still pink inside.
  8. 8 Sprinkle liberally with sea salt and black pepper.
  9. 9 KALE SALAD
  10. 10 While the liver is cooking wash the baby kale
  11. 11 Dry the kale well
  12. 12 Chop in small pieces with a good knife.
  13. 13 Add the kale to a bowl and toss with the apple cider vinegar and salt
  14. 14 Serve immediately together.
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