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.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/sauted-chicken-liver