This is the kind of recipe that has no real formula. The question to ask is how much do you love your herbs? Personally, I can’t get enough of them, so much so that my fridge contains at least two large packed jugs at any one time.
Cooked or raw, I include herbs in every meal and never in proportions any less than generous. It is worth remembering how powerful herbs are in our quest for nutritional healing. In fact, they should be seen as a leafy vegetable rather than a pretty bit of garnish on the side of your plate.
Chris Kresser says the food that tops the nutrient density scale is organ meat, principally liver, and the second on that list is…any guesses? Herbs! Ah yes, granted you do have to eat rather a lot to make them count, but that’s where this recipe comes in handy, because it is jam-packed full of both!
It doesn’t matter if you dislike or can’t find some of the herbs listed here. Use what you do like; you can’t go wrong as long as you choose soft herbs (as opposed to hard ones like rosemary, thyme, etc.) since they are more easily digestible in their semi-raw form.
This is a quick-cook meal that really benefits from having all the ingredients ready and waiting beforehand. After all, there is nothing worse than over-cooked, bullet-like and dried-up liver! And one final thing to mention: Don’t forget that not only is liver seriously amazing for you, it’s just as great for your wallet.
- 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
- 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.
- 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.
- Spoon in the remaining lard and the collards, allowing them to wilt slightly, 1 to 2 minutes.
- 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.
- Next, turn off the heat, add the herbs and salt to taste.
- Mix again and serve.