This might be an unpopular opinion, but kidney is my favorite organ meat! Here’s why you should trust me: it’s packed with B vitamins, zinc, copper, selenium, and retinol, all essential for your metabolism, skin, and overall health. While many avoid kidney due to its tough texture and strong flavor, braising it properly transforms it into something tender and melt-in-your-mouth delicious. Slow-cooking in broth with herbs and aromatics breaks down the collagen and mellows the flavor, making it surprisingly tasty.
