6 months ago I had an epiphany about liver. I found a quick and easy way to prepare it that tastes great and doesn’t make a big mess. The days of forcing myself to eat liver are over and now I make it weekly (for breakfast even!?) and I am loving it. Are you thinking it sounds too good to be true? Let’s see if I can change your mind.
But first, the events leading up to my epiphany. I have tried to like liver a bunch of different ways. I had heard about all the health benefits of liver, like how it is high in minerals (especially zinc and iron), B vitamins, Vit D and one of the best sources of Vit A. The only problem was the soft unapealing texture. I tried frying it, I tried blending it and adding it to ground beef in spaghetti and chili. I tried mixing it with ground beef for meatballs. I thought they were just okay, and it took a lot of effort to prepare so I didn’t eat it as often as I wanted.
Then, I had my epiphany.
It turns out that the soft texture of liver when it is defrosted, means that it is easy to cut when it is frozen. When I wanted a quick meal, I took my block of liver out of the freezer and sliced off a few pieces and put it back in the freezer. Now I don’t have a huge chunk of slimy liver in the fridge that I have to eat in a few days. Also, cutting it when it is frozen minimizes the mess.
This quick meal has become a breakfast staple and a go-to meal when I am really tired and don’t have the energy to make something fancy, or when I have forgotten to defrost meat for dinner. I will show you how easy this is!
I get hunks of liver from a local farm raising grass-fed beef. I take it out of the packaging and put it in a ziplock bag for easy access. The ease of cutting it will depend on how cold your freezer runs. You might have to let it sit for about 10 minutes while you are doing other things like packing lunches or making tea/coffee.
Then you slice off a few pieces with a sharp knife and return the remaining liver to the freezer. No muss no fuss.
Then you can lay out the slices and season them while you heat up a pan or cast iron skillet.
I like to use coconut oil or butter as my fat. Once the pan is hot, I put in the pieces of liver to sear.
With the slices so thin, it takes less than a minute for each side to sear. If you have thicker slices or a pan that hasn’t heated up fully then it will take a little longer. Making thin slices of liver and searing them in a hot pan give it texture so it doesn’t taste mushy and grainy like some liver. I have even started serving it to Chris like this (who swore off of liver a long time ago after a liver and onions incident) and he said he likes it too!
Then I take out the liver and add a cube of broth from freezer cooking and cook any vegetables I want to eat with it.
I usually have greens on hand that I will throw into the pan to wilt with the broth and a little bit of salt and pepper.
In 10 minutes I have a easy, quick and nutritious meal! Sometimes I will have just greens and liver. Sometimes, I will add to that depending on what I have in the fridge. This time I had some spinach, black rice, sauerkraut, and some homemade mayo and horseradish.
Here I served it with kale and Valentina sauce.
Valentina sauce is amazing! You can find it on the ethnic food aisle in most grocery stores.
More kale and Valentina sauce.
Here I served it with salsa and mixed greens, and a piece of leftover cornbread and butter.
Now that we are approaching summer my liver meals will look more like this with sauerkraut, zucchini and herb pesto.
I love that I am eating liver regularly now and have found a way to make it taste delicious and easy to prepare. I would call that a win-win :).
Have you ever had liver before? What is your favorite way to prepare it?