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When transitioning from a SAD diet to the AIP, you may find your digestion is a little on the sluggish side as a low fat and/or poor fat diet impacts on the body’s ability to secrete healthy, thin flowing bile. The function of bile is to emulsify fats so, with your new improved fat intake, it is imperative to optimize the gallbladder — and a perfect way to do that is to eat beets and their leaves.
Chicken liver (from healthy sources) is one of the most nutrient dense foods you can offer your body and for this reason I like to include it in my diet on a regular basis. It helps that I absolutely love the taste, of course. My children, on the other hand, are not huge fans of liver paté because of the texture, however they will happily eat it pan-fried. When it comes to the table topped with a syrupy, balsamic glaze they even love it.
The trick with cooking liver is to cook it a little less than you might imagine. When it’s in the pan use a medium/high heat to get some color on the surface, wait until you can’t see any blood, then lightly press down on the top with one finger. When the liver feels just a little bit springy it is done, and whatever you do don’t leave it until firm or it will be bullet-like and nobody loves to eat that.
Be sure to have everything ready before you start, this goes quickly!
- 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
- 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.
- 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.
- Transfer the kale to a tray lined with absorbent paper and sprinkle with sea salt.
- 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.
- Stop cooking them just after the blood stops running out and they still feel just a little springy to the touch.
- Remove the livers and put with the kale.
- 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.
- 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.