- 4 cups spinach, rinsed and chopped
- 1 bulb fennel – trimmed, quartered and sliced
- 2 tablespoons butter
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 pound chicken livers, trimmed and sliced
- 1/2 cup chicken broth
- 1 teaspoon capers, chopped
- 4 anchovy filets, rinsed and chopped
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Divide spinach between 4 salad plates.
- In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
- In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
- Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
- Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.