Sautéed Kidneys with Broccoli, Anchovies, and Chili Pepper
The recipe Sautéed Kidneys with Broccoli, Anchovies, and Chili Pepper could satisfy your American craving in approximately 45 minutes. One serving contains 142 calories, 2g of protein, and 15g of fat. This recipe serves 4. For 82 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 35 people have tried and liked this recipe. This recipe from Serious Eats requires anchovy, parsley, lemon wedges, and chili flakes. It will be a hit at your The Super Bowl event. It works well as a very budget friendly side dish. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Users who liked this recipe also liked Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli, Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies Recipe, and Broccoli with Sautéed Red Pepper.
Servings: 4
Ingredients:
7 to10 anchovy fillets, roughly chopped
2 broccoli florets, cut into thin slices
2 tablespoons capers, coarse chopped
1 teaspoon chili pepper flakes
3 to 5 garlic cloves, sliced
Wedges of lemon
4 tablespoons olive oil or lard
Chopped parsley
Equipment:
Cooking instruction summary:
Procedures 1 To remove the interior fat from the kidneys and whatever sinews and tissues you see. Thinly slice on a bias, less than 1/4 inch thick. Set aside. 2 Heat the garlic in two tablespoons of oil over medium heat. Add the broccoli and let them brown without moving them around too much, 5 to 7 minutes. Add the anchovies and stir around until the anchovies are broken up. Add the capers and let them brown too, for one to two minutes. Add the chili pepper flakes. 3 Adjust the heat to high and add the slices of kidneys and the remaining oil. Stir around to evenly distribute the kidneys. Let them brown, about 30 seconds, before stirring around anymore. Kidneys are done when one edge or side is browned and the rest is just cooked through. Serve immediately, garnishing with parsley and lemon.
Step by step:
1. To remove the interior fat from the kidneys and whatever sinews and tissues you see. Thinly slice on a bias, less than 1/4 inch thick. Set aside.
2. Heat the garlic in two tablespoons of oil over medium heat.
3. Add the broccoli and let them brown without moving them around too much, 5 to 7 minutes.
4. Add the anchovies and stir around until the anchovies are broken up.
5. Add the capers and let them brown too, for one to two minutes.
6. Add the chili pepper flakes.
7. Adjust the heat to high and add the slices of kidneys and the remaining oil. Stir around to evenly distribute the kidneys.
8. Let them brown, about 30 seconds, before stirring around anymore. Kidneys are done when one edge or side is browned and the rest is just cooked through.
9. Serve immediately, garnishing with parsley and lemon.
Nutrition Information:
covered percent of daily need
