Very simple, very fast, and mmmm, so very gooooood! Really, I don't understand why people don't like liver! LOL


Melted 1 Tbsp butter on med-high in a ceramic pan, adding a generous sprinkle of thyme, plus sea salt and fresh-ground pepper. Coarse-chopped 2 giant mushrooms and an equal amount of sweet onion, then smashed/chopped a giant garlic clove. Threw it all in the pan to saute lightly in the seasoned butter while I made the salad.

Cleared a space in the middle of the mushroom-onions and plopped in 4.5 oz beef liver, seasoning with S&P. Cooked a minute or two, still on med-high, then flipped for another minute or two. DON'T OVERCOOK! I like mine med-rare.

Slid that liver onto a plate, topped it with mushrooms and onions, grabbed the salad, and sat down to eat! Dessert was a rather large slice of a small yellow honeydew that was starting to turn... only 57 cals and 15 g carbs for 12.5 oz!

Dinner calorie count: 570 cals, 37g fat, 35 g carbs (minus 7g fiber), and 30 g protein.

I had liver for supper too, pork liver sautéed in coconut oil with mustard greens and shiritaki noodles. Mine was seasoned only with sea salt and seaweed flakes. It tasted quite good. I have liver once or twice a week.

Jean

Liver and garlic and mushrooms and onions, Oh My!!

What a yummy dinner Jenny

Liver is sooooo good for you!!