This is the Potatoes with Spinach and Chicken Livers recipe.
- Prep: 15 min
- Cooking: 7 min - 10 min
- 10 oz (300 g) fresh spinach
- 3 tbsp (45 mL) olive oil
- 2 oz (60 g) butter
- 1 large potato
- 1 thinly sliced onion
- 3 oz (90 g) Canadian Canadian-Swiss or Saint-Basile-de-Portneuf cheese sliced
- 8 chicken livers
- 1 tsp (5 mL) fresh thyme
- Salt and Freshly ground pepper to taste
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Stem and wash spinach, and cook for a few minutes in oil and butter. Season with salt and pepper and set aside.
Cut potato into 4 slices, about 1/4 inch (1/2 cm) thick. Cook slowly in a little oil and butter. Season and set aside.
Thinly slice onion and cook in oil and butter.
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.
To serve, place a little onion on potato slices, top with spinach, then cheese and finally chicken livers.
Jean Soulard, Executive Chef, Le Château Frontenac
Can be served as a side dish with beef or as a warm entrée.