In the kitchen with MyTrela

Calf's liver with kale and boiled potatoes

Fully fried calf's liver is plated with kale and boiled potatoes. Clarified butter is divided between the two stages and potatoes are weighed before boiling.

1 serving

Calf's liver with kale and boiled potatoes — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients for 1 serving. Weighing stages for edible portions, dry products and fats are stated with the ingredients; use the full listed portions. These are explicit rules for the new original version, without converting historical yields.

  • Calf's liver150 g150 g raw edible portion after removing membranes.
  • Salt1 g
  • Black pepper1 g
  • Clarified butter (ghee)14 g14 g in total: 7 g for the liver and 7 g for the kale.
  • Kale60 g60 g washed leaves without tough stalks.
  • Garlic8 gWeight of the edible portion after peeling.
  • Potatoes200 g200 g after peeling, before boiling.

Preparation

  1. Peel potatoes, weigh 200 g raw edible portion and boil until tender, then drain. Weigh 150 g raw calf's liver after removing membranes and cut into slices.
  2. Weigh 14 g ghee and divide into portions of 7 g for liver and kale. Fry liver in its fat portion; the centre of every thicker piece should reach at least 75 °C and remain at that temperature for at least 30 seconds. Check with a clean thermometer, then season with all the weighed salt and pepper.
  3. Wash kale, remove tough stalks and weigh 60 g leaves. Fry leaves with all 8 g peeled, chopped garlic in the remaining 7 g ghee until softened. Serve with liver and potatoes.

Total preparation and cooking time for this original version has not been measured. Holding the temperature for 30 seconds is a cooking instruction based on official guidance, rather than a timing measurement for this recipe.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.