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Ingredients
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Method
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- 1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.
- 2
Cook the Onions
Peel and slice the onions thinly. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook until they are soft and caramelized, about 10-15 minutes, stirring occasionally.
- 3
Add Garlic
While the onions are cooking, peel and mince the garlic cloves. Once the onions are caramelized, add the minced garlic to the skillet and cook for another 2-3 minutes until fragrant.
- 4
Sear the Chicken Livers
Push the onion and garlic mixture to one side of the skillet and add the remaining 1 tablespoon of olive oil. Increase the heat to medium-high. Add the chicken livers in a single layer and sear for about 3-4 minutes per side until browned but still slightly pink inside.
- 5
Season the Dish
Season the chicken livers with salt and black pepper. Drizzle balsamic vinegar over the top and gently mix everything together to combine.
- 6
Prepare the Mustard Greens
While the chicken livers are cooking, rinse the mustard greens under cold water and chop them coarsely. In a separate pot, bring water to a boil and blanch the mustard greens for 2-3 minutes. Drain and set aside.
- 7
Serve
Serve the chicken livers and onions hot, alongside the blanched mustard greens. Enjoy your meal!