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Eclectic Kitchen™: Sauteed Haricot Verts & Some Liver for Good Measure

Keith just loves good liver & onions --- I’m not much for the organ meat but --- who am I to deprive someone of their desire? We just went to the Spring Run Market last week & we got some fresh grass-fed beef liver from Nooherooka Natural & I got the Guanciale I used to sautee the French beans in from Rainbow Meadow Farms. Now, if you live close to us, you need to check out the Spring Run Market, we are buying from local organic farmers. We’re not only helping our community, we’re eating healthier. We all can certainly stand to & need to eat healthier to put less strain on our bodies, our wallets, our health insurance and our health system.  This is something me and Keith believe is each person’s responsibility to self, to family and to country. Another thing that is truly important to all of us, we all need to help our local farmers, you can find CSA’s, coops & farmer’s markets in your area by going to Local Harvest.Org & putting in your zip code to locate any of these organizations in your area.  Trust me, you’ll eat better, you’ll be supporting your own community and you’ll be helping to save a great natural resource like our farmers.

Now, back to this to liver & onions, which honestly take’s a back seat to those fantastic sautéed French beans! First, I rendered the Guanciale (lardons cured in garlic & thyme) in a sautee pan, then poured some of the drippings into the pan for the liver. I supplemented the drippings in the liver pan with a little olive oil. I added a half of a sliced sweet onion to the pan & let them sizzle until they were just transparent & then added the liver. It was prepped with fresh cracked pepper. The liver cooks very quickly because it’s sliced so thin & it needs to be done quickly or it will turn very tough. I cooked the liver until a little browning occurred on the edges & then flipped it, I did the same on the other side, and began smothering it with the onions so the onions wouldn’t cook any longer. After taking out the liver, with the drippings, I added a cup of coconut milk to create a  healthful gravy, I added some fresh cracked pepper & a little sea salt, to taste. Keith loved it! He even had some leftovers to take to lunch!

Now for the star of the show, post lardon rendering, I left the lardons in the pan and into the French bean pan went some minced shallots & finely chopped garlic - 3 cloves. After those sizzled for a minute or two, I added the beans & turned them to fully coat, in the drippings. I stirred frequently for several minutes & then after giving them a good dusting of cracked pepper & sea salt, I covered the pan to let them finish cooking. They were still crisp but tender after about 7 minutes, so I splashed a little balsamic vinegar over them & they were absolutely delectable!

Check them out! You need to cook up some of these soon! Bon appétit!