Chicken liver with spinach

Chicken liver with spinach – a delicious and healthy recipe

Chicken livers with spinach are a perfect choice for a quick, tasty, and nutrient-rich dinner. This simple yet savory recipe combines the rich flavor of the livers with the fresh taste of spinach, offering a dish that not only blends flavors but also provides important nutritional benefits. Let’s embark on the cooking process together!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients

For the livers:
- 1 kg chicken livers
- 1 large onion
- 4-5 cloves of garlic
- 1 glass of white wine (approximately 150 ml)
- 4 tablespoons of oil
- 5-6 bay leaves
- Fresh dill (about 1 bunch)
- Salt, to taste
- Pepper, to taste

For the garnish:
- 800 g boiled and chopped spinach (can be fresh or frozen)
- 500 ml milk
- 2 cloves of garlic (for the spinach sauce)
- 2 tablespoons of flour
- 3 tablespoons of oil
- Salt, to taste
- Pepper, to taste

A brief history

Chicken livers have been a source of proteins and essential nutrients over time, often used in traditional dishes. They are rich in iron, vitamin A, and B, making them an excellent choice for a healthy diet. Spinach, on the other hand, is known for its high content of antioxidants and vitamins, making this combination a perfect duo for a quick lunch or dinner.

Step by step: Preparing chicken livers with spinach

1. Preparing the ingredients

Start by washing the chicken livers well. If necessary, clean them of any membranes or impurities. Once cleaned, let them soak in cold water for 15 minutes to retain their juiciness during cooking.

Helpful tips: Choose fresh, quality livers. Check for any unpleasant odors or a sticky texture.

2. The onion and garlic

Peel the onion and chop it into small cubes. Peel and crush the garlic. Wash the dill and chop it finely, leaving some for decoration.

3. Cooking the livers

In a large skillet, heat 4 tablespoons of oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes golden and soft. Then, add the chicken livers and a little water (about 100 ml). Season with salt and pepper to taste.

Tip: It’s important not to overcrowd the skillet. If you have more livers, cook them in batches. This will help achieve a perfect texture.

4. Adding the wine and spices

After the water has evaporated, add the glass of white wine and the bay leaves. Cover the skillet and let the livers simmer for 10-15 minutes, turning them occasionally. The wine adds a rich and complex flavor that enhances the taste of the livers.

5. Finishing the livers

When the sauce has reduced, add the crushed garlic and chopped dill. Mix well and remove from heat. The livers should be tender and juicy, and the sauce should have a pleasant consistency.

Preparing the spinach garnish

6. Cooking the spinach

In a saucepan, add 3 tablespoons of oil and sauté 2 cloves of chopped garlic for 1-2 minutes. Then, add the flour and mix quickly to avoid lumps. Cook for 2-3 minutes, being careful not to burn it.

7. Adding the milk

Start gradually adding the cold milk, stirring continuously to achieve a smooth sauce. Season with salt and pepper to taste. Continue to stir and let it simmer on low heat for 5 minutes.

8. Incorporating the spinach

Add the boiled and chopped spinach to the milk sauce, mixing well. Let it simmer for another 5 minutes, stirring occasionally. The spinach sauce should be creamy and full of flavor.

Serving

To serve, place the chicken livers on a platter, covered with the spinach sauce. Garnish with the remaining chopped fresh dill. This dish can be served alongside mashed potatoes or a fresh salad for a complete lunch or dinner.

Variations and suggestions

If you want to add a touch of originality to the dish, you can try replacing the white wine with red wine, which will provide a different taste and a more intense color. Additionally, adding some toasted almonds on top of the livers can bring a pleasant contrast of textures.

Frequently asked questions

1. Can I use frozen livers?
Yes, frozen livers are a good option, but make sure to thaw them completely before cooking.

2. How can I store leftover livers?
The livers can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the microwave or on the stovetop.

3. Can I replace spinach with another vegetable?
Sure! You can use kale leaves or even boiled broccoli, depending on your preferences.

Nutritional benefits

Chicken livers are an excellent source of protein, iron, and vitamins A and B. Spinach provides significant amounts of vitamins and minerals, including vitamin K, vitamin C, and iron. Together, these ingredients create a healthy, nutritious, and delicious dish.

This recipe for chicken livers with spinach is not only easy to make but also full of flavors and health benefits. Enjoy the rich taste of the livers and the freshness of the spinach to create a dish that will surely impress family and friends. Bon appétit!