Amount Per Serving:
Pan-fried chicken liver w silverbeet
Ever since I was knee-high to a grasshopper I've chowed down on offal. Not only does it have incredible nutrient density and aligns with my nose to tail philosophy but tastes great. If you haven't tried liver before this dish incorporates plenty of other ingredients so it's not confronting, otherwise you can add a little to a mince dish such as bolognese.
200g chicken livers - sinew removed and chopped
1/2 onion - roughly chopped
2 tbs olive oil
4 garlic - roughly chopped
3 broccolini stalks/florets - roughly chopped
1 large tomato - roughly chopped
2-3 silverbeet leaves - roughly chopped
1/2 Lemon - juiced
pinch sea salt
pinch black pepper
- Bring liver out the fridge 20 mins before cooking.
- In a fry pan heat the oil on a medium/high heat. Add the onion and garlic and sauté for 2-3 mins before adding the liver and sauté for 2-3 minutes.
- Add in the tomato, silverbeet leaves and broccolini – cook for further 12 minutes or until liver is cooked (can be a little pink) and veg has softened.
- Remove from the heat, add the lemon juice and season.
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