Sautéed Chicken Liver Recipe with Baby Kale Salad

Sautéed Chicken Liver Recipe with Baby Kale Salad

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

  • 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
  • 4 ounces of baby kale leaves (any kind of kale)
  • 2 tablespoons organic apple cider vinegar
  • Sea salt to taste


  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.
  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.

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