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Chicken Livers with Kale and Balsamic Vinegar
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This dish will help you tackle one of the most common causes of chronic tiredness – lack of iron in the diet. The British Nutrition Foundation (BNF) estimates that one in four women in the UK under 50 has low iron stores. The BNF also reports that overall average intakes of iron have fallen over the past 20 years, probably because we eat less meat. Although a variety of foods contain iron, it's not easily assimilated by the body. Liver is an excellent source of iron and provides it in a form that is easily absorbed. Kale also offers useful quantities of iron – so this one-pan dish provides the total recommended daily intake for a woman. It also contains a hefty dose of several B vitamins, including B6, B12 and folic acid. Liver is not recommended for pregnant women because of its high vitamin-A content, but lean red meat also provides excellent amounts of iron, so lean beef such as thin strips of rump steak can be used instead. Serve with fluffy mashed potato.
Typical values per serving:
This recipe was first published in March 2007.