Tuesday, 25 February 2014

A Simple Winter Supper

Spaghetti with Chicken Livers & Curly Kale


250 grams Chicken Livers
500 gram Curly Kale
1 Large Onion
I large clove garlic
2 Tablespoons Olive Oil
200 grams Spaghetti
Salt & Pepper

Put the water on for the spaghetti, then get a large lidded frying pan or wok, place on a low heat, add oil.

Slice the garlic and onion thinly and cook gently, when soft add the chicken liver, season well, when the livers are browned add the curly kale, place lid on pan.

Add spaghetti to water once water has boiled. Once spaghetti has cooked add to pan with kale and chicken livers.

Serves 2. This dish is healthy and cheap overall cost £1.75, feeds 2. It has a lovely sweet background taste which contrast beautifully with the liver.

Bon appetit!

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