Provençal Style Kidneys
Ingredients:
– 500g (1 lb) beef or lamb kidneys, cleaned and sliced
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– Juice of 1 lemon
– Salt and pepper to taste
– 1/4 cup white wine (optional)
– 1 tbsp butter
Instructions:
1. **Prepare Kidneys:** Clean the kidneys by removing any membrane or fat. Slice them into bite-sized pieces and soak them in cold water with a little vinegar for about 30 minutes to remove any strong odor. Drain and pat dry with paper towels.
2. **Cook Kidneys:** Heat olive oil and butter in a large skillet over medium-high heat. Add the kidneys and cook, stirring occasionally, until they are browned on all sides. This should take about 5-7 minutes.
3. **Add Garlic:** Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1-2 minutes, being careful not to burn the garlic.
4. **Season and Flavor:** Pour in the white wine (if using) and cook until it reduces by half. Add the lemon juice, salt, and pepper. Stir well to combine all the flavors.
5. **Add Parsley:** Sprinkle the chopped parsley over the kidneys and stir to evenly coat them with the herbs.
6. **Serve:** Serve the Provençal-style kidneys hot, either on their own or over rice or crusty bread.
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4
