If you want to be sold on the nutrient density of kidneys, check out Organ Meat 101. But maybe even better than its rich protein, vitamin, and mineral content is how quickly you can get this delicious kidney dish on the table!


Kidney 1 lb
Coconut Cream 3/4 cup
Dijon Mustard 2 tbsp
Himalayan Pink Salt
- to taste
- to taste


  • Heat butter in skillet on medium-high heat. Add kidneys and cook for 3 minutes on one side. Then flip and cook for another 1-2 minutes. Do not overcook! Season with salt and pepper while cooking.
  • Remove kidneys and reduce the heat to low. Add coconut cream and mustard to skillet (which should still have ample amounts of yummy butter and juices in it), and whisk gently to combine. Make sure you reduce the heat and don’t whisk too vigorously, or else you’ll burn yourself with jumping butter (been there, done that).
  • Once mixed and warm, pour sauce into four shallow bowls with kidneys. Enjoy with an easy veggie side, such as sautéed greens (kale, spinach, chard, collared greens, arugula you name it!) If you want to keep the mustard flavor going, I recommend roasting Brussels sprouts tossed in olive oil, dijon mustard, paprika, and salt.

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