How to Cook Liver Seasoned

Cooking liver is best done using thin slices, and at a lower heat. The slower it is cooked the more tender, and less tough the meat is. On the other hand, don't cook liver too long, or it can become to dry. After a few times, you can find the right balance for your tastes!

When in need of iron, liver is the first thing anyone thinks of eating. For our bodies to absorb iron, vitamin B12 is also necessary. This is found in liver, making it easy for our bodies to absorb iron and use it efficiently.

Depending on the source (cow, lamb, pig), will depend on the nutritional value. If you are able to choose, you may want to purchase lamb liver. It has the higher amount of iron, and vitamin B12, then the typical cow liver.

1 tbsp rice flour
1 lb thinly sliced liver
1 tbsp oil
2 tbsp butter
1 chopped garlic clove
2 tsp chopped sage
1/2 cup chicken broth
salt and pepper to taste

In a large frying pan, heat oil, butter, and garlic. While heating garlic, in a small bowl, mix flour, salt and pepper. Coat the liver slices in flour mixture and place in pan. Cook for 1-2 minutes, then flip over. Pour in broth, and add sage. Cook for another 2 minutes. With tongs, remove the liver, and heat sauce to a boil. Cook sauce for about 1 minute, then pour over liver. Serve.

Per Serving: Makes 4
195 Calories, 4.2 carbohydrates, 23g protein, 8 g fat.

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