Sauteed Chicken Livers with Onion, Bacon and Sage Recipe | MyGourmetConnection

I made this for dinner tonight and it was the best liver ever!

 

Sauteed Chicken Livers with Onion, Bacon and Sage Recipe | MyGourmetConnection.

I made a few changes, of course–soaked the liver in almond milk since I can’t eat dairy.  Used a whole, sweet onion instead of half and two garlic cloves.  Also, I didn’t feel like going to the store for fresh sage, and I don’t have any growing in my garden yet–I wonder if it will come back after this hard winter–so I used dried sage instead.  It was fine with the dried sage, but would be much better with fresh, of course.

Instead of orzo–so I could eat it–I served it with quinoa.  I really liked them together.  I also cooked some kale– washed it and left the water on the leaves, removed the hard stems, sliced it into ribbons and cooked it in a little olive oil, with salt and a splash of cider vinegar and a little more water to keep it from burning.

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

2 thoughts on “Sauteed Chicken Livers with Onion, Bacon and Sage Recipe | MyGourmetConnection

    • Hi Lynne,
      Thanks for the great recipe! I will definitely make it again. The quinoa was really good with the liver–both the flavor and texture went well together.

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