Preparation
- Serving size:4 oz (by recipe creator)6.40 oz (calculated)
- In a pot large enough to hold the kidneys, bring some water to a boil.
- Optionally remove some or all of the suet (fat) from the back of the kidneys. You can eat the suet raw for some extra fat or render it to get tallow for cooking.
- Add the kidney, ensuring it is fully covered by the water. You do not need to soak the kidneys beforehand using this method.
- Boil the kidneys until they are done to your liking.
- For a kidney that weighs about 1 lb (454 g), after 8 minutes the kidney should be rare. Cook for 10 minutes if you want it medium, 12 minutes if you want it well-done.
- Remove from the pot, slice up and enjoy!
- Calorie count180 kcal
- % of calories by macros
Fat 28.3 % 51 kcal 5.6 g Net Carbs 1.1 % 2 kcal 0.5 g Protein 70.6 % 127 kcal 31.6 g - Approx. WW SmartPoints™2.8
- Cholesterol 745.7 mg
- Sodium 330.2 mg
- Fat 5.6 g
- Saturated Fat 1.6 g
- Trans Fat 0.2 g
- Carbohydrates 0.5 g
- Dietary Fiber 0 g
- Total Sugars 0 g
- Added Sugar 0 g
- Sugar alcohols ?
- Protein 31.6 g
- Calcium 23.6 mg
- Iron 8.3 mg
- Magnesium 30.8 mg
- Potassium 475.4 mg
- Zinc 3.5 mg
- Vitamin A (Retinol Equivalents) 760.2 mcg
- Vitamin B12 49.9 mcg
- Vitamin C 17.1 mg
- Folate 177.8 mcg
- Folic Acid 0 mcg