Calves Liver with Lemon Thyme
"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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Ingredients15 m servings 220 cals
Original recipe yields 2 servings
- 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.
Per Serving: 220 calories; 12.3 g fat; 3.6 g carbohydrates; 22.7 g protein; 379 mg cholesterol; 88 mg sodium. Full nutrition
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