We eat liver at our house. Yep, seriously! It is known to be an excellent source of energy.* Liver is considered a super-food due to its nutrient-dense qualities.
Here are the key ways we incorporate liver at our house:
1. Liver capsules. These are desiccated (think ground into a powder) liver, and I take these in the am.
2. Eating Liver ‘N onions 1x/week. Recipe below.
3. I ground up 1 lb of raw liver and froze it in ice cube trays. Then, whenever I make spaghetti or chili, I toss in a cube of ground liver. No one notices 🙂
4. If you are ordering part of a cow, you are asked what you want to do with the liver, heart and tongue. Best option? Grind it into the hamburger meat. Can’t tell and it is delicious!!!
Do you use liver @ your house? What is your favorite way to use/incorporate it?
~ Savvy Food Mama
Liver ‘N Onions
Recipe type: Dinner
- 1 lb of raw liver
- 1 or 2 good sized onions
- coconut oil
Note: Liver comes in slabs. On one side, there is a thin membrane. This needs to be cut off before you slice the liver. (Ask your husband. Mine doesn’t mind cutting the liver for me because he gets to work with a knife. 🙂 Does your husband like to work with knives?)
- Slice liver into strips. Drain liver in a colander while you keep going.
- Slice the onions. 1st in half, then thinly in half moons.
- Heat a skillet to medium high with 1 and 1/2 Tbsp. coconut oil. You will know it is hot enough when the coconut oil is sizzling.
- Dump in all the liver pieces. They will start to brown quickly. That is great. This is a fast cook.
- When the liver is browned on all the sides, remove to a plate. Dump the onions into the hot skillet.
- Stir and break up the slices. (All those half moons of onions will be separating nicely and browning.)
- When the onions have cooked for 3 minutes, put a lid on and turn the heat to medium. This will soften them. Cook for 5 minutes. Add to the plate when soft.
- Salt the whole plate. Serve hot. We like ours with raw sauerkraut, kimchi, or mango salsa.