The liver is involved in many processes including breaking down macronutrients and detoxifying chemicals. For the second reason alone it's important that if you are going to eat liver MAKE SURE ITS ORGANIC. You don't want the food your eating to be full of pesticides and other chemicals.
This dish is supplies you with almost a full day's RDI of iron plus numerous other vitamins and minerals. If you can find cavolo nero (a dark Italian cabbage) you could use it instead of silverbeet. Make sure the liver is sliced very thinly and take care not to overcook it.
Remove the stalks from the silverbeet and cook in a large pan of boiling salted water for 3 minutes. Drain and set aside.
Season the liver on both sides. Add 2 tbsp olive oil to a non stick frying pan until it's hot but not smoking. Add the sage leaves and liver. Cook for 1 minute on each side. Set aside and keep warm.
Add the rest of the olive oil to the pan with the garlic - cook for 1 minute. Add the silverbeet and cook through with the garlic for a further 2 minutes. Sprinkle lemon juice over the top and serve on individual plates with the liver and sage leaves on top.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 4 mins |
| Ready in: | 14 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1229 kj |
| Calories | 294 kcal |
| Fat | 18.6 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 3.7 g |
| Total Protein | 27.7 g |
| Fibre | 1.6 g |
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