Made for dinner yesterday. Liver lightly fried in a pan; then greens with plenty of vinegar, chili flakes, spices.

  • I_Fart_Glitter@lemmy.worldEnglish
    0·
    16 days ago

    I’ve heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?

    • ElderReflections@fedia.io
      0·
      15 days ago

      I find chicken liver mild enough not to bother, but stronger tasting meats (lamb liver) will taste less bitter/metallic after an hour in a light salt+milk bath

    • mobotsar@sh.itjust.worksOPEnglish
      0·
      15 days ago

      I have done that before, and it does alter the taste, but I’ve never thought they tasted at all of blood, so I can’t comment on whether you’ll find it to be an improvement.

  • gid@lemmy.blahaj.zoneEnglish
    0·
    15 days ago

    Oh wow I did not realise it was “collard greens”. I’ve been writing “collared greens” 🤦🏻

    The food looks delicious!