Pressure Cooker Gizzards, Hearts, and Liver with Wilted Greens and Dried Cranberries

Pressure Cooker Gizzards, Hearts, and Liver with Wilted Greens and Dried Cranberries (Serves 1-2)

My friend Phil Busman has plenty of customers for his pasture raised meat chickens, but not many takers for their gizzards, hearts, and livers. He and his wife Mary eat a lot of the “odd bits,” but Phil shared some with me on my most recent visit to Cherith Farms. Pan frying gizzards can leave them a bit chewy, so I took advantage of the tenderizing power of my pressure cooker to prepare my latest batch. If you don’t have a pressure cooker, you can simmer gizzards, hearts, and livers for an hour or two before sauteing, broiling, or frying them, but I recommend the 15-minute approach with a pressure cooker.

Prep and cook time: 35-45 minutes


2-3 chicken gizzards
2-3 chicken hearts
2-3 chicken livers
1 sweet yellow onion
1 big bunch of greens
Dried cranberries (infused with apple juice for sweetness)
Apple cider vinegar
Extra virgin olive oil
Clarified butter
Garlic powder
Black pepper

Directions: Add 1 or 2 tablespoons of clarified butter to pressure cooker over medium heat. Chop onion into half-moon slices. Add to pot and cook 3-4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Rinse chicken parts. Slice parts into bite-size pieces and add to pot. Dust lightly with salt and garlic powder. Add between 1/2 and 1 full cup of apple cider vinegar to the pot, enough to give the parts a good soak. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Meanwhile, wash the greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens with apple cider vinegar. Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl of fresh greens to create enough to fill a plate with wilted greens. When everything is ready, slide greens from the skillet to a plate. Use a serving spoon to transfer gizzard, heart, and liver pieces from the pot to the plate, arranging them on top of the greens. Add a handful of dried cranberries, scattering them across the top. Enjoy!

Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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