Joni Sare, cooking instructor

Green My Organs, plzzz

I’m thinking the major reason why my breakfast is sooo tasty is b/c this is MINE and only mine. The second reason is the mix of flavors: pork, chicken, cow, plant and a bit of fermentation. YUM! Hugo wants some of the action, but, he’ll have to wait to lick the plate. In the old days I would have had a piece of bread to sop up the remaining bits and juice. Speaking of juice, I deglazed the pan with hot water and drank the remains as a tea…. a bonus yum.

1 serving, takes about 15 minutes


One tbls Bacon Fat
One Chicken Liver
One slice Cow Heart
One handful Spinach
Balsamic Vinegar

The chicken liver and cow heart is below the spinach. Hmmm, I'm not sure why I didn't think of moving the spinach over to expose the meat below it for you to see, sorry about that. A bit sleepy, perhaps?


1. Heat fat in small sauce pan on medium/high heat.
2. Take the liver and heart from the freezer and place in pan. Cover and cook for 5 minutes.
3. Flip the meat, reduce the heat to medium/low. Cover and cook 5 minutes.
4. Flip the meat and add spinach. Do not cover, cook for 2 minutes, toss often.
5. Place all on plate, slice the meat and top with several large droplets of vinegar.

6. Deglaze the pan with hot water and drink the remains as a tea…. a bonus yum, see image, below.

Keep plate high enough so that the dog doesn't eat your prized breakfast.

Speed cooking tips:

1. Have bacon fat in the pan left over from yesterday’s bacon and fried eggs.
2. Have multiple organ meats cut in stew-meat sized pieces in ziptop freezer bag in the freezer. That way it’s easy to pull out just what you need, when you need’m. Before freezing, I dust the cut meat with a mixture of potato flour, salt and pepper, which gives it a great tasting coating. (See TIPS on freezing meats, coming soon.)
3. Have spinach ready to use, i.e. already washed, de-stemmed, etc.

In the freezer: have multiple organ meats cut in stew-meat-sized pieces in ziptop freezer bag. That way it's easy to pull out just what you need, when you need'm.
A bonus yum: I deglazed the pan with hot water and drank the remains as a tea.

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