Sliced calves' liver sauteed in olive oil with fresh lemon thyme The lemon thyme sweetens the liver, while the slight bitterness of the liver contrasts wonderfully with the lemon thyme.

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Recipe Summary

prep:
7 mins
cook:
8 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.

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Nutrition Facts

220 calories; protein 22.7g 45% DV; carbohydrates 3.6g 1% DV; fat 12.3g 19% DV; cholesterol 378.8mg 126% DV; sodium 87.6mg 4% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2007
Easy fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so flavorful. I've cooked this twice. The first time the heat was too high (med.) so it cooked too fast and burned. The second time I turned the heat down to med. low and cooked it slower. Even so both times the liver was excellent to eat! Cooking it slow is definitely the better way to go. BTW this was my first attempt at preparing liver! Read More
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