Light liver

Name: Light liver
Yield: 2 servings
Cuisine: British
Ingredients: 2 pieces liver; 1 large onion; 1 pepper , green; 1 red pepper; parsley; 1 tbsp olive oil; 1 little lemon

Cookpad Greece @cook_8238176

Greece

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.

Recipe by ka8y

Cookpad Greece @cook_8238176

Greece

Recipe by ka8y

Saved

Ingredients

2 servings

2 piecesliver
1large onion
1pepper , green
1red pepper
parsley
1 tbspolive oil
1little lemon

Saved

Steps

1

Rinse the liver, strain it and place it in a non-stick pan.
2

As soon as it gets golden on one side (2-3 minutes) turn it over making sure that you don't pierce it.
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.
4

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