Sautéed Chicken Livers with Riced Cauliflower, Collards and Herbs
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3 tbsp solid fat (I use lard), divided
  • 1 medium leek, thinly sliced
  • 1 lb chicken livers, cleaned, dried and cut into 1½-inch pieces
  • 1 large bunch collard greens, finely shredded
  • 2½ cups (1/2 head) cauliflower, coarsely riced*
  • 1 loosely packed cup mint leaves, chopped
  • 1 loosely packed cup basil leaves, chopped
  • 1 loosely packed cup Italian parsley, chopped
  • 1 loosely packed cup flat leaf parsley, chopped
  • ½ tsp sea salt, or to taste
  1. Heat 1 tbsp of fat in a large skillet, add the leek and sauté on low heat until softened and lightly browned, 4 to 5 minutes.
  2. Turn the heat up to medium, add the chicken livers, putting some space between them so they don't steam, and cook for 3 minutes, turning midway.
  3. Spoon in the remaining lard and the collards, allowing them to wilt slightly, 1 to 2 minutes.
  4. Add the riced cauliflower to the skillet and mix well to incorporate. Cook until the cauli is al dente (still a bit of a bite), about 3 minutes.
  5. Next, turn off the heat, add the herbs and salt to taste.
  6. Mix again and serve.
*Cut your cauliflower into florets and put them into your food processor with the "S" blade, not forgetting the stalks. Pulse 6 to 8 times until the cauli is the same consistency as large flakes of sea salt. For best results, do this in two to three batches.
Recipe by Autoimmune Wellness at