Who grew up hearing “eat your liver!” The use of organs has diminished greatly over the years and we fully intend to bring back the importance of these “cast-offs.” Nothing nourishes you better than a heaping plate of sautéed liver!
- Sauté the onions and add the thin sliced liver.
- Stir it a while.
- Put a little flour on it and thicken by boiling.
- Flavor It.
Although we usually use pork liver, chicken or even beef will work well here too!
Source of VITAMIN A, vitamin B’s, copper, folic acid, selenium, zinc, phosphorus, manganese, magnesium and iron (in an especially bioavailable form). It also contains Coenzyme Q10 (CoQ10). VITAMIN D.
Recipe brought to you by Baker’s Green Acres’ very own Jill Baker!
Keywords: organs, liver,