1 bunch Gaia's Breath Chinese Cabbage
1 lb Wintergrass Chicken liver/hearts, thawed
1 The Farm Garlic clove, minced
1 The Farm scallion, diced
1/2 red bell pepper, diced
1 cayenne pepper (more if like really spicy), seeded and diced
2 tbsp Wild Mountain Apiaries cinnamon honey
1 tbsp Kriemhild butter
3 tbsp olive oil
sesame seeds (optional)
Rinse and chop cabbage. Blanche in simmering water for 2 minutes. Drain well and rinse in cold water. Squeeze out excess water. Chop finer; set aside.
Rinse and drain liver/hearts, cut into bit size pieces. Pat dry. Melt butter in large skillet with 2 tbsp oil. Add in liver/heart and saute over med/high heat until no longer pink. About 3-4 minutes. Remove to a platter.
Add 1 tbsp oil to skillet. Add in scallion, bell pepper, garlic cook for 2-3 minutes. Add in cabbage, toss to combine. Heat through, return liver/heart to pan; stir in honey. Let cook for 5-7 minutes to thicken the sauce slightly.
Could serve this over pasta or rice.
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