This one-dish meal is a nutritional powerhouse!

Makes 2 servings.

Ingredients

1 lb chicken or beef liver

1 onion, chopped

2 cloves garlic, chopped or diced

2 tsp coconut oil or bacon grease (or 1 Tbs meat drippings)

1 quart tropical greens, chopped (any type – cooked if using chaya)

1/2 cup Chicken Stock or Bone Broth

1 Tbs balsamic or red wine vinegar

salt and freshly ground pepper to taste

Directions

Heat oil on medium high in a large skillet or pan with a lid. I like cast iron. Drain liver(s), but do not rinse. Quickly distribute evenly in the pan. Let cook 30 seconds to 1 minute for chicken liver, 2 for beef. Flip over, noting the surface should be seared.

Let cook a similar amount of time. The liver should still be red inside. Remove from the pan and set aside.

Add onions, garlic, vinegar and broth and sauté until soft, about 5 minutes.

Add greens and stir well to combine. Cover for another 5-10 minutes, until the greens are almost as tender as you want them.

Turn heat down to medium-low. Stir well. Add the liver(s) back in and cover. Let simmer 30 seconds to one minute for chicken, 2 minutes for beef, and begin checking. Take off the heat while there is still some pink inside. As it sits for the next minute or two, the inside will finish cooking.

Season to taste with salt and pepper.

Note #1: The trick to liver is not getting it too done. Stopping early gives you some leeway. Overcooked liver is dry and not as flavorful.

Note #2: Soaking liver in milk can remove any bitterness, and also remove the liver flavor if that is your desire. Use milk to cover and soak up to 1 hour for chicken and 2 for beef liver.

Note #3: Some cooks dredge the liver in seasoned flour before cooking, or smother with seasoned tomato sauce and vegetables and bake it. Cooking time should be increased a little bit using either of these methods.