Light liver

Name: How to cook Light liver - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Cookpad Greece

Light liver

I hadn't eaten liver for about 20 years but after my dietitian strongly recommended that I do, I just had to. So, I ended up with the following recipe that is very very light and tasty. With this recipe, the liver doesn't have a rubbery texture.

Ingredient

Food ration :

2 servings

2 pieces

liver

large onion

pepper , green

red pepper

1 tbsp

olive oil

little lemon

Cooking instructions

* Step 1

Rinse the liver, strain it and place it in a non-stick pan.

* Step 2

As soon as it gets golden on one side (2-3 minutes) turn it over making sure that you don't pierce it.

* Step 3

So, when you see that it has changed color on the other side as well, add hot water, as much as is needed to cover the liver up to the middle.

* Step 4

Then add the onion, the parsley and the peppers cut into pieces.

* Step 5

Cover the pan and turn down the heat. I reduced it to about the middle setting of the dial. Cook the liver for about 10 minutes and then turn it over. If necessary, add a little water.

* Step 6

A little while before you turn off the heat add a tbsp of olive oil, the juice of half a lemon and season with salt and pepper. (I have black, red and green pepper in my mill).

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