Liver is a nutrient powerhouse. Opt for grass-fed beef liver from regenerative farms. Sauté with onions for a traditional dish bursting with flavor and health benefits.

Yield: 2 servings

1 lb grass-fed beef liver

2 Tbsp grass-fed ghee

2 large onions, sliced

2 garlic cloves, chopped

Salt and pepper to taste

1 Tbsp grass-fed butter

Fresh parsley, chopped, as garnish

Cut the liver into strips or cubes and season both sides with salt and pepper.

Heat ghee in a large skillet over medium heat. Add the onions and cook for about eight minutes until softened and lightly browned. Add the garlic to the onion mixture and cook for another minute. Transfer the onion mixture to a plate and set aside.

Increase heat to medium-high, then add butter to the same skillet used for the onions. Once butter is melted, add liver pieces in a single layer, making sure not to crowd them in the pan. Cook for four minutes per side until cooked through, longer for more well-done liver. Return onion mixture back to the pan with liver. Stir everything together and season with additional salt and pepper, if desired. Serve hot with fresh parsley as garnish. 

Recipe and image courtesy of Sara English.

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