Day 4 Lunch: Grass-Fed Beef Liver with Garlic-Sautéed Kale
Prep Time:
5 minutes
Cook Time:
10 minutes
Serves:
1
Level:
Advanced
About the Recipe
Enjoy tender, nutritious grass-fed beef liver lightly pan-fried in butter, served alongside sautéed kale with aromatic garlic. A deeply nourishing, flavorful meal that’s perfect for anyone embracing a nutrient-dense, meat-centric lifestyle.
Ingredients
Pan-Fried Beef Liver:
6-8 oz grass-fed beef liver, thinly sliced
1 tablespoon butter (grass-fed preferred)
Sea salt and freshly ground black pepper, to taste
Garlic-Sautéed Kale:
2 cups fresh kale leaves, washed and chopped (remove thick stems)
1 tablespoon butter or extra-virgin olive oil
1 small garlic clove, minced
Sea salt, to taste
Preparation
Pan-Fried Beef Liver:
Prepare Liver: Pat liver dry with paper towels. Season gently with salt and pepper.
Cook Liver: Melt butter in a skillet over medium heat. Add liver slices and cook briefly, about 2-3 minutes per side, until lightly browned outside but slightly pink inside.
Cooking Tip: Avoid overcooking liver to prevent toughness; cook just until lightly browned on the outside.
Garlic-Sautéed Kale:
Sauté Garlic: In a separate pan, melt butter or heat olive oil over medium heat. Add garlic, sautéing briefly until fragrant (about 30 seconds).
Cook Kale: Add kale leaves, tossing gently until wilted and tender, about 3-4 minutes. Season lightly with salt.
Cooking Tip: Cook kale just until wilted and bright green to retain nutrients and texture.
Plate & Serve: Serve the beef liver alongside sautéed kale immediately.
Meat Lover’s Flavor Boost Options:
Crispy Bacon: Crumble crispy bacon over kale for savory crunch.
Caramelized Onions (minimal): Lightly sauté a few onion slices until deeply caramelized and serve atop liver for natural sweetness.
Browned Butter: Drizzle lightly over liver after cooking for added richness and depth.
Beef Tallow: Use beef tallow instead of butter for extra savory flavor.
Recipes Created by BloodSugarChef.com
Meal Plan by American Diabetes Society