Leafy greens and kidney

Cooking Kidney, Awesome Paleo Organ Meat

kidney organ meat

I like my kidney cooked on the rare side, still a little pinkish in the middle.

In this video, I explain how I cooked this kidney organ meat along with some vegetables and a bed of local, chemical free, leafy greens.

Start out with a frying pan with a little bit of purified water. Maybe 1/8 inch deep.

I had a big piece of beef kidney in the freezer. I let it partially thaw, enough so I could cut it in half with a knife. I put the other half back in the freezer.

Then I put my kidney in the pan of hot water and simmer lightly, allowing the kidney to begin to thaw and cook slightly on the outside.. The kidney gets a couple minute head start over the vegetables.

How to Cook Kidney. Organ meat recipe

You could use fresh vegetables if you like. So if you start out with frozen or thawed kidney, raw or frozen veggies, time it out so the kidney is cooked to your liking and the vegetables are cooked, but not overcooked.

I like my kidney on the rare side, Still pink to reddish on the inside. When I sliced these pieces open, it was still very rare on the inside.

Be sure to use naturally raised, grass fed cows as your kidney and organ meat source.

Get some locally grown organic greens. I like to get my greens from StPete.LocallyGrown.net

Rinse and shred the green goodness onto your plate.

I like olive oil and herbs for my dressing, with sea salt.

Drain any remaining water from the kidney and veggies when done cooking, then pour the goodies over a bed of local leafy greens.


Please share this page with everyone you know.


Leave a Reply

Your email address will not be published. Required fields are marked *