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Calves Liver with Lemon Thyme

By: Marta Olynyk  
"Sliced calves' liver sauteed in olive oil with fresh lemon thyme The lemon thyme sweetens the liver, while the slight bitterness of the liver contrasts wonderfully with the lemon thyme."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 89 people have saved this

What to Drink?

Wine Merlot
Prep Time:
7 Min
Cook Time:
8 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 8 ounces calves liver, sliced
  • 1 tablespoon olive oil
  • 6 sprigs fresh lemon thyme, chopped
  • salt and pepper to taste

Directions

  1. Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 220 | Total Fat: 12.3g | Cholesterol: 379mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by YLEEK 
Easy, fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so... MORE

 
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