NUTRITION

SERVINGS

INGREDIENTS

9 oz chicken livers

1 tbsp ghee

1 medium yellow onion

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cups baby spinach

PREPARATION

• 1

  Rinse the chicken livers under cold water and pat them thoroughly dry with paper towels to ensure a proper sear.

• 2

  Thinly slice the yellow onion into half-moons.

• 3

  Heat 0.5 tbsp of ghee in a large skillet over medium heat.

• 4

  Add the onions to the skillet and cook, stirring occasionally, for about 10-12 minutes until they are soft and golden brown.

• 5

  Remove the caramelized onions from the skillet and set them aside on a plate.

• 6

  Season the dried chicken livers evenly with sea salt, black pepper, and garlic powder.

• 7

  Add the remaining 0.5 tbsp of ghee to the same skillet and increase the heat to medium-high.

• 8

  Place the livers in the skillet in a single layer, ensuring they are not crowded.

• 9

  Sear the livers for 2-3 minutes per side until browned on the outside but still slightly pink and tender in the center.

• 10

  Return the caramelized onions to the pan and drizzle with balsamic vinegar, stirring for 30 seconds to deglaze the pan.

• 11

  Add the baby spinach to the skillet and toss briefly for 1 minute until just wilted, then serve immediately.