Pan Fried Liver & Garlicky Kale

Serves 4

Time: 30 minutes

For Garlicky Kale

Ingredients

2 bunches curly kale

2 tablespoons olive oil

4-6 cloves garlic.

1/2 teaspoon salt

1/2 - 3/4 cup water or broth

1 tablespoon apple cider vinegar or lemon juice

Directions

1. Stem, wash and chop kale. The easiest way to chop this fluffy cruciferous vegetable is to place leaves on top of each other, roll it up, and slice it lenghwise, then crosswise.

2. Heat a large pan to medium high heat. Peel and mince 4-6 cloves garlic, depending on how much you like and how big the cloves are. Add olive oil to pan. Add garlic and saute for 1 minute.

3. Add kale in batches, along with water or broth. Start with 1/4 cup of water and add more as the pan dries out on the bottom. You want to avoid the garlic burning and the kale sticking. Cover the kale to allow it to cook down, and add all of the kale until it can fit in the pan.

4. The total cooking time should be 10-15 minutes, from the first batch to the last batch. Be sure to keep the kale covered while it cooks.

5. Once the kale is soft and tender, turn off the heat and add the salt and apple cider vinegar or lemon juice. Stir and serve.

Pan-Fried Liver

Ingredients

1 pound chicken liver

about 2 tablespoons olive oil

about 1/4 teaspoon salt (or 1/2 teaspoon kosher salt)

fresh ground pepper: about one turn per piece of liver

optional: shoyu (soy) sauce or balsamic vinegar

Directions

1. Drain the liver and trim off any connective tissue, the lighter stringy parts that are often still attached. Slice large pieces in half.

2. Heat a large pan over high heat. I usually cook the kale, first then add it to a bowl to keep warm and use the same pan to cook the liver in.

3. Add the olive oil, about 2 tablespoons or so, and let it get hot.

4. Add half of the liver and sprinkle with salt and fresh ground pepper. Cook just over 1 minute, flip, then cook just over 1 minute longer. I like the inside to be a littler underdone. Overcooked liver is not palatable.

5. Remove liver from pan, keep warm, and continue cooking the remaining half in the same way.