All through my childhood, my mother cooked liver and onions for dinner. I could not stand the smell of it let alone eat it. Might be all in my head, but I still can’t eat it.
For the most part, liver is a lost superfood. It is a unique source of fat, soluble vitamins such as A, D, E and K. Liver is also a good source of B vitamin, minerals, antioxidants and usable iron. Best source of liver is through grass-fed animals. Consuming it twice a week is a healthy amount.
1 lb onion, peeled
4-6 tablespoons butter
3/4 tsp. Himalayan Pink salt
2 fresh bay leaves (remove before serving)
2 Tbsp. red wine vinegar
1 lb. chicken liver
fresh ground black pepper, to taste
Slice the onions in half and then crosswise into 1/4-inch thick half moons. Put 1/2 of the butter in one of the skillets and set it over medium heat.
As the butter melts, stir in the onions, sprinkle with 1/2 teaspoon salt and bay leaves. Turn the onions as they heat and cook slowly as they gradually wilt and start to color, stirring and tossing them occasionally. Add 2 tablespoons of vinegar and cook for a minute, stirring the onions in the vinegar as it steams and evaporates. Turn off the heat and let the onions rest in the hot pan.
While the onions are cooking, clean and cut the livers into separate lobes. Sprinkle salt and pepper on all surfaces of the livers. Heat the remaining butter in the second skillet, over medium-high heat, until the butter is melted and foaming. Place the livers in the pan, without crowding them. Cook the livers until they’re browned and crisped on the underside, then turn them over. Repeat. Remove them from the skillet and add them to the onions. Top with fresh parsley. Serve.
So, what do you do if you don’t want to eat liver like me? You may consider a good quality product such as Liver & Bile Purification Powder. Works great adding it to soups, stews, your favorite recipes or smoothies. Start with 1 Tbsp. twice a week.