Warm Chicken Livers with Lacinato, Beet, Ruby Grapefruit and Balsamic Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large ruby grapefruit, peeled
  • 2 tablespoons solid fat, divided
  • 1 bunch lacinato kale
  • Pinch sea salt
  • 1 lb chicken livers, trimmed
  • 1 bunch (3) small/medium red beets, including leaves
  • 1 large ruby grapefruit, segmented
  • 2 avocados, sliced
  • ¼ cup mint leaves, chopped
  • ¼ cup good quality aged balsamic vinegar
  • Drizzle of olive oil
  1. Cut the grapefruit into segments over a small bowl so you can catch the juice. Squeeze the membrane, catching the juice into the bowl and set aside.
  2. Heat 1 tablespoon of the fat in a large sauté pan, add the kale and cook for 2-3 minutes on medium/high heat until lightly charred and slightly wilted but still retaining its color.
  3. Transfer the kale to a tray lined with absorbent paper and sprinkle with sea salt.
  4. Now put the chicken livers into the pan and cook for around 5 minutes, depending on their size, adding the remaining fat if needed. The livers should be browned but not completely firm or they will be tough to eat.
  5. Stop cooking them just after the blood stops running out and they still feel just a little springy to the touch.
  6. Remove the livers and put with the kale.
  7. Pour the balsamic vinegar into the pan, along with a few tablespoons of water. Use a wooden spoon to scrape the sediment off the bottom, which will add extra flavor. Pour in the reserved juice from the grapefruit, which will be between 2 and 3 tablespoons. Bubble the liquid until syrupy.
  8. Arrange the kale on a large platter or individual plates, together with the beets and their leaves, avocado, grapefruit slices and chicken livers. Sprinkle over the mint leaves and a drizzle of olive oil. Finally spoon over the balsamic glaze and serve.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/warm-chicken-livers-lacinato-beet-ruby-grapefruit-balsamic-glaze/