Low Sodium Spiced Beef Liver with Herbs

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

1 ½ lb beef liver, sliced ½-inch thick
1 tsp ground turmeric
McCormick Gourmet Organic Ground Turmeric - 1.37 Oz Morton & Bassett Turmeric Spice Islands Turmeric Spicely Organic Turmeric, 1.7 oz Frontier Co Op Turmeric Root, Ground 16 Oz
See all
1 tsp ground ginger
½ tsp ground cumin
½ tsp smoked paprika
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp coconut oil, divided
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups baby spinach or chopped kale
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped
lemon wedges, for serving (optional)

Instructions

1
Pat the liver slices thoroughly dry with paper towels. In a small bowl, combine the turmeric, ground ginger, cumin, smoked paprika, salt, and black pepper. Sprinkle the spice mixture evenly over both sides of each liver slice and let rest at room temperature for 30 minutes.
2
Heat 2 tablespoons of the coconut oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.

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