Chicken Livers and Collard Greens
Made for dinner yesterday. Liver lightly fried in a pan; then greens with plenty of vinegar, chili flakes, spices.
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Made for dinner yesterday. Liver lightly fried in a pan; then greens with plenty of vinegar, chili flakes, spices.
I've heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?
I find chicken liver mild enough not to bother, but stronger tasting meats (lamb liver) will taste less bitter/metallic after an hour in a light salt+milk bath
I need to eat liver and detest the metallic taste. I want to try this but also not waste my money. I've heard buttermilk also reduces the metallic taste, have you tried it?
I have done that before, and it does alter the taste, but I've never thought they tasted at all of blood, so I can't comment on whether you'll find it to be an improvement.
I have done this with venison liver. Overnight in buttermilk. It really helps.
Looks good but I know my taste buds don't like it
Oh wow I did not realise it was "collard greens". I've been writing "collared greens" 🤦🏻
The food looks delicious!