#green onion pork kidneys
I know some find offal off-putting, and I wouldn’t have Devilled Kidneys orLiver every day either; but they are lean, cheap and very nutritious. You won’t find a better source of iron! And when simply and well-cooked, they can be very tasty, too. Like these Green Onion Pork Kidneys.Happy Thursday!
Ingredients (serves 1):
- 1 ½ tablespoon unsalted butter
- 1 large Green Onion
- 2 (135-gram/5-ounce) pork kidneys (prepared by your butcher)
- salt and freshly ground black pepper, to taste
In a medium frying pan, melt butter over a medium flame.
Finely chop Green Onion, and once the butteris just foaming, add chopped white part of the Green Onion to the pan. Cook, a couple of minutes, until softened. Reserve chopped green part of the Green Onion part for serving.
Increase heat to medium-high. Pat pork kidneys dry, and lay them flat onto the pan. Cook, about 4 minutes, then the will close up. Cook on each side until browned, about 3 minutes on each side. Season both sides well with saltandblack pepper. The fleshshoud still be blushing inside.
ServeGreen Onion Pork Kidneys hot, sprinkled with chopped green part of the Green Onion . They pair well with a side of fluffy brown orwhite rice and warm Applesauce. If you want a glass a wine with them, a robust red like an Australian (Braossa Valley) Shiraz or a French Saint-Chinian, is excellent!
