NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken Livers

1 tbsp Ghee

1 large Yellow Onion

2 cups Baby Spinach

1 tbsp Balsamic Vinegar

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tsp Fresh Thyme

PREPARATION

• 1

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

• 2

  Melt half of the ghee in a large skillet over medium heat, then add the thinly sliced yellow onion.

• 3

  Sauté the onions for 10-12 minutes, stirring occasionally, until they are soft and deeply caramelized.

• 4

  Push the onions to the outer edges of the pan, add the remaining ghee to the center, and increase the heat to medium-high.

• 5

  Season the chicken livers with sea salt and black pepper, then place them in the skillet in a single layer.

• 6

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

• 7

  Drizzle the balsamic vinegar over the pan and sprinkle with fresh thyme, tossing everything together to glaze the livers and onions.

• 8

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