Flavor Chef Lance Roll shows us the best way to quickly sauté an often overlooked superfood
The key to cooking livers perfectly is to make sure they are prepped correctly. Rest livers on a paper towel for about 30 minutes to bring to room temperature before cooking. This process decreases excess moisture (because liver is an excreting organ) and dries out the livers. Livers that are not dry will release too many juices into the skillet and this prevents them from getting a good sear.
While livers are resting, julienne onions and bell peppers, thinly mushrooms and garlic, and prepare the cilantro.
Preheat fat in a 12-inch skillet over medium-high heat. Lightly season livers with sea salt and granulated garlic and lay flat in the pan. Gently cook the livers without agitation to allow for a good sear and caramelization. Keep an eye on the edges of the livers, when you see the raw edge turn cooked about 1/3rd way up their depth—it’s time to flip. Cook roughly 2 minutes per side. Remove livers from the pan to rest on a cutting board, bowl, or plate (no paper towel).
In the same pan, add the peppers, onions, garlic, and mushrooms.
Cook for 6 to 8 minutes on medium-high heat and gently toss or stir the vegetables. Let them get evenly coated with the liver juices and oils. This will make the entire dish meatier. When the veggies are cooked about 1 minute from desired consistency (more or less caramelized) add the livers and toss to mix together well. Finish cooking for another minute or two until livers are fully cooked and pass a 165° internal temperature check.
Finish: Toss in the fresh chopped cilantro and drizzle on the coconut aminos. Adjust seasoning and serve this dish on its own, over rice, or as part of a delicious taco bar.