Made for dinner yesterday. Liver lightly fried in a pan; then greens with plenty of vinegar, chili flakes, spices.
5 comments
I've heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?
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.
I have done this with venison liver. Overnight in buttermilk. It really helps.
Looks good but I know my taste buds don't like it
Oh wow I did not realise it was "collard greens". I've been writing "collared greens" 🤦🏻
I've heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?
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.
I have done this with venison liver. Overnight in buttermilk. It really helps.