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    Chicken Livers with Kale and Balsamic Vinegar

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    Chicken Livers with Kale and Balsamic Vinegar

    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.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4


    • 450g chicken livers
    • 2 tbsp olive oil
    • 2 red onions, thickly sliced
    • 100g smoked lardons (or 4 rashers smoked back bacon, roughly chopped)
    • 1 fat garlic clove, crushed or finely chopped
    • 3 tbsp balsamic vinegar
    • 150ml dry sherry
    • 200g kale, central stalk discarded and leaves roughly chopped
    • 200g baby cherry tomatoes


    1. Rinse the chicken livers and roughly chop, discarding any fibrous bits.
    2. Heat 1 tbsp oil in a large frying pan. When the oil is hot, add the chicken livers and cook over a high heat for about 5 minutes or until golden. Remove the livers from the pan and set aside.
    3. Add the remaining oil and reduce the heat. Add the onion, bacon and garlic and cook, stirring frequently, for 5 minutes or until the onions are soft.
    4. Add the balsamic vinegar and sherry to the mixture and continue to cook for another minute. Return the chicken livers to the pan and season with ground black pepper. Add the kale and cherry tomatoes and continue cooking over a low heat for 5–10 minutes or until the kale just begins to wilt.

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