A quick, simple but very nutritious dish. I feel like sauteing in butter always brings the best out of any food. It makes chicken liver especially delicious too!Ingredients
- CHICKEN LIVER
- 4 ounces of chicken livers, cleaned from veins and ligaments.
- 1 small onion or young white onion
- 2 tablespoons of butter or ghee
- Sea salt and black pepper
- KALE SALAD
- 4 ounces of baby kale leaves (any kind of kale)
- 2 tablespoons organic apple cider vinegar
- Sea salt to taste
Instructions
- CHICKEN LIVER
- In a medium skillet melt the butter or ghee
- Add the onion sliced thinly and cook gently on a low flame until soft
- Pat livers dry with towel or paper towel
- Raise the flame to high then add the chicken livers
- Saute’ for about 5 minutes before turning to the other side.
- Saute 2 or 3 more minutes until nicely browned but still pink inside.
- Sprinkle liberally with sea salt and black pepper.
- KALE SALAD
- While the liver is cooking wash the baby kale
- Dry the kale well
- Chop in small pieces with a good knife.
- Add the kale to a bowl and toss with the apple cider vinegar and salt
- Serve immediately together.
