Ingredients:

  • 1 pound (450g) fresh chicken livers, cleaned and trimmed
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 tablespoon (15ml) balsamic vinegar or fresh lemon juice
  • 4 cups (150g) fresh spinach leaves, washed
  • 2 cups (100g) arugula (rocket) or mixed baby greens
  • 1 tablespoon (15ml) olive oil
  • Zest of 1 lemon

Instructions:

  1. Clean and trim the chicken livers, removing any fat or connective tissue. Wash and dry the greens.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add minced garlic; sauté until fragrant (about 30 seconds).
  3. Add the chicken livers; season with salt and pepper. Sauté for about 3-4 minutes per side until browned but slightly pink in the center.
  4. Drizzle with balsamic vinegar or lemon juice; stir to combine.
  5. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add spinach and arugula; sauté just until wilted (about 2-3 minutes).
  6. Add lemon zest; toss to combine.
  7. Arrange the sautéed greens on serving plates and top with the chicken livers. Optionally, garnish with extra lemon zest or a drizzle of balsamic vinegar.