Don’t pull a face! I know liver is challenging as a food for many people. But maybe it’s worth reconsidering? This simple recipe lifts the flavor of the liver with the sage and lemon.
Earlier in the week, I told you about some of the nutritional highlights of liver. It is a wonder food. Now all I need to do is to get you to enjoy eating it!
I’m hoping this lemon calves liver recipe will help. Seriously the lemon and sage transform the liver. It’s a bright, lively flavor. None of this dull heavy, odd consistency liver here.
You can use whatever type of liver you want – chicken livers, lambs liver, calves liver, or beef liver. Just make sure it is from pasture-raised animals without hormones and antibiotics, and then you’ll really get all the nutritional benefits.
Doesn’t the liver store toxins?
Many people will say they don’t eat liver because they believe the liver is the storage organ for toxins. Actually, the liver neutralizes toxins but doesn’t store them. However, it is a storage place for important nutrients like vitamins A, D, E, K, B12 and folate, as well as iron. This means liver is a great source of vitamins for us.
What about the sage?
I think fresh sage is best in the dish but if you don’t have any – try using 1 tsp dried sage instead.
And if you think of the word “sage”, which means “wise person”, this gives you a clue as to one of the benefits of eating sage. It helps with brain function. So you would be wise to add sage to this and other dishes!
Changing the recipe
If you don’t like/tolerate onions or are following a low FODMAP diet, just omit the onions. When I used to first make this recipe, years ago, I didn’t include the onions. I’ve also made this using apple slices instead of onion. Just saute the apple like the onion. It’s a nice combination and adds some sweetness.
Yes. I know this won’t be the most clicked-on page on my blog…. But I hope if you try it, you’ll love it as much as I do.