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Paleo Chicken Livers and Greens Sauté

Posted on Apr 28, 2015 | 0 comments

Paleo Chicken Livers and Greens Sauté

Paleo Chicken Livers and Greens Sauté – ideal for MTHFR snps


 

Perfect for those who are looking for a fast and easy recipe to introduce nutrient dense liver into their cooking repertoire: Paleo Chicken Livers and Greens Sauté. It is a foolproof and quick way to enjoy liver, one of the most highly nutritious superfoods on the planet.

 

I recommend Paleo Chicken Livers and Greens Sauté to those who have never tried liver, or to those who feel the taste of beef liver is too strong for them. Nearly matching the nutritional profile, but with a taste much milder than beef liver, chicken liver is an excellent first trial at including offal in your paleo diet.

 

As Chris Kresser states, “In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats … you might be surprised to learn that in some traditional cultures, only the organ meats were consumed. The lean muscle meats, which are what we mostly eat in the U.S. today, were discarded…”

 

Cost of organic, grass-fed food is a concern for many who eat paleo. The prices of organic offal, particularly chicken liver, is a bargain. My local Whole Foods, where I bought my Paleo Chicken Liver and Greens Sauté ingredients, sells organic chicken livers for $3.29 per pound, compared to grass-fed fillet mignon at $23.99 per pound.

 

All liver, including that in Paleo Chicken Liver and Greens Sauté, is extremely high in protein, iron, folate, vitamins A, B, C, zinc and selenium. It contains good amounts of some amino acids which are not so highly available in muscle meats, and is an important factor in the nutritional idea of “nose to tail” eating.

 

Paleo Chicken Livers and Green Sauté


 

 Paleo Chicken Livers and Greens Sauté

  • Prep time:  8 minutes
  • Cook time:  15-20 minutes
  • Servings:  6

 

  • 2 TBS. duck fat, bacon fat, tallow, butter, ghee or olive oil
  • 2 tsp. apple cider vinegar, or rice vinegar, or balsamic vinegar
  • 2/3 cup bacon crumbles
  • 1 TBS. dried ground Italian seasoning
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 12 cups (1 lb.) chopped, fresh spinach or mixed greens (kale, spinach, chard, Asian mix) or 1 cup frozen spinach or greens
  • 1 pound organic chicken livers, trim off stringy bits, dice into fine cubes
  • 3 TBS. ground golden flaxseed (you may omit this if you eat AIP or are avoiding seeds)
  • salt and pepper to taste

 

(Payton’s Paleo 30 Day Challenge friendly)


1) In a large frying pan, heat oil of choice with vinegar, bacon pieces, and spices while stirring for about 2 minutes.

2) Add chopped greens to oil mixture and saute about 5-10 minutes until wilted, stirring and tossing to coat greens well.

3) Add diced liver to pan and continue to saute while stirring for another 5-10 minutes. Cook just until liver is no longer pink, you don’t want to over-do it so it won’t be tough.

4) Sprinkle on ground golden flaxseed (must be golden to taste right) and salt and pepper, stir to mix. Let stand for a minute or two so all the yummy juices will be absorbed by the flaxseed. Serve with a side of the same mixed greens.

 

I have heterozygous MTHFR snps so I always feel great and think most clearly when I eat high folate and vitamin B-12 foods. Believe it or not, this is my breakfast of choice when I have something very mentally challenging planned for the day.

 

This Paleo Chicken Livers and Greens Sauté recipe is pure brain super-food, no matter when you eat it!

 

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