I just found out yesterday that I'm anemic. I will eat a field of spinach before I touch liver. ;-)Spinach is a good source of iron, too, but you probably already knew that. It's a good thing that you like something you need to eat to improve your health. I love spinach
It's best slightly blanched over raw. It's harder for your body to process the nutrients when it's raw. Most leafy greens (the darker the better) are a good source of both calcium and iron, as well as many other nutrients.
Everyone said that my mother's liver and onions was some of the best they had ever eaten. Except me. My brother who is a few years older than I said, "Just smother it with ketchup, it will make it taste good." I tried that. It didn't work. My oldest two siblings actually would ask her to make it for dinner. That used to make me so mad, I was glad when they grew up and moved out of the house.
I just looked this up...it seems that not every recipe uses chicken livers, but some do use maybe 4 parts sausage to 1 part liver. I will definitely have to try making this sometime...they look amazing!
Right, that along with the rice makes the liver more subtle. If it was strong I would have been totally turned off.
It's traditionally pork liver actually, not chicken.
It might be traditionally, but a lot of other recipes do call for chicken livers. I wonder how the Boudin at Judice's is made (SE Texas)? Guessing theirs might be chicken livers, too, since it was so mild. Pork liver sounds yucky.
I often wonder to myself "Who was the first person to try X food? What were they thinking... 'Oh, organ meat from an animal sounds delicious.'? LOL
I think it was more along the lines of people using the entire animal and not letting anything go to waste. They made sewing needles out of bone, clothes out of hides, casings for sausage out of intestines, etc. And in the animal kingdom, when an animal makes a fresh kill they often go for the organ meats first, maybe because they are usually higher in water and nutritional content.
