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closeup of a serving of Calf’s Liver with Lime and Sage on a white plate
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Calf’s Liver with Lime and Sage

Calf’s liver with lime and sage is more than a paleo-compliant piquancy—it's a narrative celebrating taste, tradition, and well-being.
Course Main Dish
Cuisine American
Keyword calf liver, lime, sage
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 people
Calories 219kcal
Cost $8

Ingredients

  • 8 thin slices calf liver
  • 12 fresh sage leaves
  • Juice of 1 lime
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

Instructions

  • Season the liver slices to taste with sea salt and freshly ground black pepper.
    8 thin slices calf liver, Sea salt and freshly ground black pepper to taste
  • Heat a large skillet over a medium heat and fry the liver slices in with some cooking fat until just cooked, about 2 minutes per side.
    Cooking fat
  • Add the whole sage leaves and cook for another minute while stirring.
    12 fresh sage leaves
  • Serve with a squeeze of the lime juice on top.
    Juice of 1 lime

Nutrition

Calories: 219kcal | Carbohydrates: 6g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 446mg | Sodium: 112mg | Potassium: 508mg | Fiber: 0.01g | Vitamin A: 27375IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 8mg