 |
| Sautéed Spinach, Kale with Lamb Liver |
Serving for 4
Ingredient
 |
| Ingredients |
- A pack
of spinach
- A pack
of Kale
- A pack
of 360g lamb liver
- 6 cloves of garlic
- 2 large onions
- 2 fresh tomato
- Olive oil butter
- Maggie seasoning
- Black and cayenne pepper
- Rosemary
Cooking Instructions
 |
| Steamed greens and garlic |
Kale and Spinach
- Steam already washed spinach and kale for 5min
- Drain excess water using a colander.
- Melt 2 table spoon of olive oil butter in a
large pan and add spinach and kale and sauté in the melted butter.
- Stir in 3 cloves crushed garlic and sprinkle a
pinch of salt.
 |
| Seasoned liver simmering in butter and garlic |
- Wash and cut up liver into chunky cubes
- Drain excess water with kitchen towel
- Season liver with rosemary, maggie cube, black pepper, cayenne pepper and crushed garlic.
- Slice onions and tomato into chunky slices lengthwise.
- Melt 3 table spoon of butter in a non-stick frying pan and add sliced onions.
- Fry onions and tomato gently in low heat for 5 minutes or until tender
- Stir in seasoned liver and sauté with onions and butter.
- Leave to cook for a further 5 minutes and then dish is ready for serving.
Voila! Dish is done!
 |
| Sautéed Spinach, Kale with Lamb Liver |
