Thinking something nourishing yet simple for dinner tonight? Try this dairy-free, no-prep and nutrient-dense chicken liver and onions with Swiss chard recipe!
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“How can I make chicken livers taste good with minimum effort?”
Don’t worry I got you covered! This yummy recipe involves no deep-frying (no air-fryer either!), no extended soaking in milk (so dairy-free and minimum prep time!!) and no cutting raw meat on cutting board (so no mess!!)!
Furthermore, chicken liver is a nutritional powerhouse with abundant vitamin A and B12. In fact, organ meat offers high concentration of vitamins and minerals that are incomparable by plant-based sources.
Among various animal livers like beef, pork and veal, chicken liver is the most light-tasting. Therefore, it makes a good choice for an organ meat recipe that is easy to make it well!
Why add Swiss chard to chicken liver and onions?
Swiss chard is a versatile vegetable that gives crunchy texture for the stems, creamy texture for the leaves. As a dark leafy green, it also carries great depth in flavor with a nice subtle sweetness.
Similarly, you can replace Swiss chard in the recipe with any dark leafy green vegetables. For example, you can replace Swiss chard with:
- kale
- baby bok choy
- rainbow chard
- leeks….. like in this FIVE-SPICE CHICKEN LIVER WITH LEEKS recipe!
What to serve with chicken liver and onions?
This dish renders a flavorful deep gravy that goes well in anything! Especially, I would recommend serving it on warm steamed rice or mashed sweet potatoes for paleo or mashed rutabaga for keto. Serving it with a slice of gluten-free sourdough bread would be perfect too!
Looking for more gluten-free stove-top recipes?
Check out the Belated recipe collection!
- DELICIOUS BRAISED WINGS AND POTATOES
- VERMICELLI WITH LEMONGRASS WINGS
- PORTUGUESE SAUCE CHICKPEA ON RICE
- ONE-PAN SINGAPOREAN VERMICELLI
Chicken liver and onions with Swiss chard
Ingredients
- 1/2 lb Chicken liver Rinsed and pat dried
- 1 cup Sliced onions yellow, white or red
- 2 tbsp Vinegar white or apple cider
- 1 tbsp Cooking oil
- 2 cups Swiss chard chopped
- Salt and pepper
- Green onion and red pepper flakes optional, for garnish
Instructions
- Heat skillet over medium heat. Add cooking oil and brown chicken livers
- As chicken livers begin to brown, use a spatula to cut livers into smaller pieces. Add vinegar, salt and pepper to skillet and stir to coat the livers
- As livers are more than halfway done, add onions to skillet and sauté until livers are fully cooked
- Turn off heat and add chopped Swiss chard to skillet, stir and slightly cover until chard leaves are wilt.
- Serve with your favorite sides like rice, polenta, or gluten-free bread
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