The Starving Student's Recipes: Double Kidney Salad

I went to the supermarket today to do some grocery shopping and I ended up spending 90€ on food. Wow. I really hope it will last a while. I always end up buying a lot of more stuff than what I intended to, today was no exception. I promised myself to not buy any carbohydrates so I ended up with a lot of lentils and beans and vegetables. 

While looking for meat I ran into these pork kidneys. I have never eaten kidneys before, and I certainly have never cooked them. But they were only 2€ for 350 grams and kidneys happen to be very rich in iron, that I have knack to lack. So I decided to go for it. 

It all ended up with this Double Kidney Salad, with spinach, kidney beans, fennel and pork kidneys. Simple, healthy and pretty damn delicious if I can say so myself. I always try to cook for two, even when I'm alone, so that I can bring the rest to school the next day, and this might not seem as a lot of food but it actually fills you up really well. And trust me - I eat - A LOT. 

This recipe costs about 4,50€. Not too bad for two meals. 

(I haven't counted the oil nor the salt and pepper)

 DOUBLE KIDNEY SALAD

 makes 2 servings. Time: ca 20min 

Ingredients:

350g pork kidney

150g of spinach

200g of kidney beans

1/3 fennel bulb

walnut oil

salt

pepper

Instructions:
Before cooking the kidney you need to blanch it. It is a lot simpler than it sounds. You just boil some salted water and put the kidneys in there when it's boiling. Wait for the water to start boiling again, wait for 2 or 3 minutes and then you take out the kidneys and pour cold water on them to stop the cooking process. This is usually used to cook vegetables and still keep them crispy, here we use it to get toxins out of the kidneys.
Once you're done with the blanching, cut the kidneys in one or two centimeter wide pieces and fry them in some butter (or olive oil if you prefer) 2 minutes on high heat, 4 minutes on low. Season with some salt and pepper.

Rinse the spinach and the kidney beans, chop the fennel and put all the ingredients on a plate. Place the kidneys on top and pour some walnut oil (or, once again, olive oil) over it all, add some more salt and pepper and you are ready to go.



Bon appetit!