Chicken hearts with kale, carrot, and garlic


This dish can be served for breakfast or as a small meal


5 tablespoons chicken stock or broth
10 boiled chicken hearts
2 carrots (chopped)
1 garlic clove (finely minced)
4-5 kale stalks (only leaves, discard fibrous parts)


Heat chicken stock in a pan. Add boiled chicken hearts, minced garlic, carrots and kale. Add some salt and pepper to taste. Cover and let it simmer for 5-7 minutes.

Bon appetit!