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Kidneys are weird. I skip them too. What makes liver shine?
Cooked right it tastes really good with gravy and mash potatoes. But that's the key, poorly cooked liver tends to be a nightmare many people have as a kid and then they never touch it as an adult. It also used to cost a lot less than a steak the same size in beef.
One in Europe I tried it simply pan-fried with olive oil, potatoes, salt, and freshly picked rosemary. Simply and quickly cook, I remember the meat being really tender. The taste is what tricks me, I may just not be used to it.
That's the right way to cook it. My grandmother would always prepare it that way, then make a gravy and serve it with mash potatoes and the gravy on the potatoes. The liver would be served with a slice of lemon to give it a zing. It had a full but dry taste to it, unlike beef which, if cooked medium, is juicier.
I'm a fan of a good dish of liver with mash potatoes but I think I draw the line at kidneys. Blech.