Potatoes with Spinach and Chicken Livers

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 10 oz (300 g) fresh spinach
  2. 3 tbsp (45 mL) olive oil
  3. 2 oz (60 g) butter
  4. 1 large potato
  5. 1 onion
  6. 3 oz (90 g) sliced Canadian Gruyère or Saint-Basile-de-Portneuf cheese
  7. 8 chicken livers
  8. 1 tsp (5 mL) fresh thyme
  9. Salt and freshly ground pepper

2. Cooking Directions

  1. Stem and wash spinach, and cook for a few minutes in oil and butter. Season with salt and pepper and set aside.
  2. Cut potato into 4 slices, about 1/4 ' thick. Cook slowly in a little oil and butter. Season and set aside.
  3. Thinly slice onion and cook in oil and butter.
  4. Trim chicken livers. Place on an oiled baking sheet and sprinkle with thyme. Just before serving, season with salt and pepper and then broil for 2 minutes.
  5. To serve, place a little onion on potato slices, top with spinach, then cheese and finally chicken livers.
  6. Can be served as a side dish with beef or as a warm entrée.

Yield: 4 servings

3. Still Hungry?

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