Directions:
- Divide spinach between 4 salad plates.
- In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
- In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
- Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
- Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.43 Kcal (1827 kJ) | ||
| Calories from fat | 312.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.69g | 53% | |
|---|---|---|---|
| Cholesterol | 458.56mg | 153% | |
| Sodium | 910.86mg | 38% | |
| Potassium | 552.64mg | 12% | |
| Total Carbs | 13.96g | 5% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 17.1g | 34% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.8mg | 66% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 161.39 Kcal (676 kJ) | ||
| Calories from fat | 115.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 53% | |
|---|---|---|---|
| Cholesterol | 169.57mg | 153% | |
| Sodium | 336.83mg | 38% | |
| Potassium | 204.36mg | 12% | |
| Total Carbs | 5.16g | 5% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 6.32g | 34% | |
| Vitamin C | 10.9mg | 49% | |
| Iron | 4.4mg | 66% | |
| Calcium | 32mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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