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Made for dinner yesterday. Liver lightly fried in a pan; then greens with plenty of vinegar, chili flakes, spices.
Oh wow I did not realise it was "collard greens". I've been writing "collared greens" ๐คฆ๐ป
The food looks delicious!
I've heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?
I find chicken liver mild enough not to bother, but stronger tasting meats (lamb liver) will taste less bitter/metallic after an hour in a light salt+milk bath
I need to eat liver and detest the metallic taste. I want to try this but also not waste my money. I've heard buttermilk also reduces the metallic taste, have you tried it?
I have done that before, and it does alter the taste, but I've never thought they tasted at all of blood, so I can't comment on whether you'll find it to be an improvement.
Looks good but I know my taste buds don't like it