Hot Chicken Liver and Fennel Salad

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups spinach, rinsed and chopped
• 1 bulb fennel - trimmed, quartered and sliced
• 2 tablespoons butter
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 pound chicken livers, trimmed and sliced
• 1/2 cup chicken broth
• 1 teaspoon capers, chopped
• 4 anchovy filets, rinsed and chopped
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped spinach in a large heatproof bowl and set aside.

2. Melt the butter with the olive oil in a large skillet over medium heat. Add the sliced fennel and cook 5 minutes, stirring, until softened.

3. Add the minced garlic, chopped capers, chopped anchovies and dried sage to the skillet. Cook 1 minute, mashing the anchovies into the oil.

4. Season the sliced chicken livers with the salt and black pepper. Add them to the skillet and cook 3 to 4 minutes, stirring, until no pink remains and they reach 165°F (74°C) in the thickest part.

5. Pour in the chicken broth and simmer 2 minutes, scraping up any browned bits from the pan.

6. Pour the hot liver and fennel mixture over the spinach, toss until the spinach wilts, and serve immediately.