Many of you protein types have written in, asking how to use kidney in a recipe. Now, "kidney" may sound very unappetizing, being an organ meat. But I‘ll show you a recipe that‘s very, very tasty and easy to prepare.
Kidney is a fantastic meat for protein types, as it‘s high in purine, keeping the metabolism stable for longer periods than will other foods.
This dish also goes great with a bit of steak. Steak and kidney are a classic English combo, as in the well-known dish, steak & kidney pie.
The kidney I‘m using today comes from Blackwing.com, an excellent source for organic, grass-fed, and free-range meats. Great selection!
INGREDIENTS:
1-3 cloves fresh garlic, chopped (to taste)
1 medium onion, chopped
Butter for sautéing
Approx 1 cup kidney, chopped thinly into 1/3 inch slices.
PREPARATION:
- Sauté garlic and chopped onion in butter a few minutes, until softened
- Add chopped kidney and sauté over medium-high heat for approx 3-4 min, until evenly browned all over
- Take care not to overcook kidney, as it can result in a rubbery texture
- Remove from heat
You may try cooking kidney with other protein-type vegetables.
I‘m sure you‘ll enjoy this recipe, and I hope you‘ll develop a liking for kidney, as I have. Once you‘ve tried it, there will be no going back!