Ingredients
- servings
- 4 oz chicken livers cleaned from veins and ligaments.
- 1 small Onion
- 2 tbsp Butter, Salted or ghee
- 1 pinch Salt & Pepper
- servings
- 4 oz Kale any kind of kale
- 2 tbsp Vinegar
- 1 smidgen Salt
Steps
-
1 CHICKEN LIVER
- 2 In a medium skillet melt the butter or ghee
- 3 Add the onion sliced thinly and cook gently on a low flame until soft
- 4 Pat livers dry with towel or paper towel
- 5 Raise the flame to high then add the chicken livers
- 6 Saute' for about 5 minutes before turning to the other side.
- 7 Saute 2 or 3 more minutes until nicely browned but still pink inside.
- 8 Sprinkle liberally with sea salt and black pepper.
- 9 KALE SALAD
- 10 While the liver is cooking wash the baby kale
- 11 Dry the kale well
- 12 Chop in small pieces with a good knife.
- 13 Add the kale to a bowl and toss with the apple cider vinegar and salt
- 14 Serve immediately together.