For the Potatoes:
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4 medium potatoes, peeled and cut into chunks
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Salt, to taste
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Water, for boiling
For the Greens:
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1 bunch green leafy vegetables (such as spinach, kale, or collard greens)
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Salt and a pinch of baking soda (optional)
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Water, for boiling
For the Gravy:
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2 tbsp oil or butter
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2 tbsp flour
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1 cup beef stock
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Salt and pepper, to taste
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Optional: A dash of soy sauce or Worcestershire sauce
Preparation Steps:
1. Prepare the Potatoes:
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In a pot of salted boiling water, add the potato chunks.
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Boil until soft (about 15-20 minutes), then drain and set aside.
2. Prepare the Greens:
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Wash and roughly chop the greens.
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In a pot of boiling water (with a pinch of salt and baking soda to keep the color bright), blanch the greens for 5-7 minutes.
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Drain and set aside.
3. Cook the Liver:
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Heat oil or butter in a skillet.
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Add garlic (and onions if using), and sauté until fragrant.
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Add liver slices, season with salt, pepper, and paprika.
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Cook on medium heat for about 3-4 minutes on each side, until browned and cooked through.
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Add a bit of beef stock to keep it moist and cook for another 2-3 minutes.
4. Make the Gravy:
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In a small pan, heat oil or butter.
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Add flour and stir to make a roux.
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Gradually add beef stock while stirring to avoid lumps.
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Season with salt, pepper, and optional sauces.
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Simmer until thickened.
5. Assemble the Dish:
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Plate the liver, boiled potatoes, and greens.
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Generously pour gravy over the top.
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Serve warm and enjoy!
