Liver is one of the most complete and accessible foods in the Brazilian diet. It concentrates high amounts of iron, B vitamins, vitamin A and important proteins for the body, helping with energy, immunity and general health. Furthermore, it can be combined with other ingredients that help to soften its characteristic flavor and make the preparation more pleasant for different palates.

Next, check out 5 iron-rich liver recipes to include in your diet!

1. Beef liver in garlic

Ingredients

• 500 g beef liver cut into strips
• 3 cloves of garlic, chopped
• Juice of 1/2 lemon
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 sliced ​​finger pepper
• 2 tablespoons coarsely chopped chives
• Salt and ground black pepper to taste

Preparation mode

In a bowl, season the liver with lemon juice, salt and black pepper. Let it rest for 15 minutes. Then heat the oil and butter in a pan over medium heat and brown the garlic. Add the finger pepper and sauté quickly. Add the liver and cook over high heat for about 5 minutes, stirring gently to brown all sides without drying out the meat. Turn off the heat, stir in the chives and serve immediately.

Ingredients

• 500 g chicken liver
• 3 cloves of garlic, chopped
• Juice of 1 lemon
• 3 tablespoons of olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon of oregano
• 2 potatoes cut into cubes
• 1 carrot cut into slices
• 1 zucchini cut into cubes
• 1 onion cut into petals
• 4 sprigs of rosemary
• Salt and ground black pepper to taste

Preparation mode

In a container, season the chicken liver with the garlic, lemon juice, 2 tablespoons of olive oil, paprika, oregano, salt and black pepper. Let it rest for 20 minutes. In a baking dish, arrange the onion, potato, carrot and zucchini. Drizzle with the remaining olive oil and season with salt and black pepper. Distribute the liver over the vegetables, add the rosemary sprigs and place in the preheated oven at 200°C for around 35 minutes, stirring gently halfway through the time so that all the ingredients brown evenly. Remove from the oven and serve immediately.

Ingredients

• 500 g pork liver cut into strips
• Juice of 1/2 lemon
• 2 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 1 onion cut into petals
• 1 red pepper cut into strips
• 1 yellow pepper cut into strips
• 1 teaspoon smoked paprika
• 2 tablespoons chopped parsley
• Salt and ground black pepper to taste

Preparation mode

In a bowl, season the pork liver with lemon juice, garlic, paprika, salt and black pepper. Let it rest for 10 minutes. In a large frying pan, heat the olive oil with the butter over medium heat and brown the liver for about 5 minutes. Remove and reserve. In the same skillet, sauté the onion and peppers until soft but still slightly crunchy. Return the liver to the pan, mix gently and cook for another 2 minutes. Finish with parsley and serve immediately.

4. Breaded beef liver

Ingredients

• 500 g beef liver cut into thin steaks
• 2 teeth garlic chopped
• Juice of 1 lemon
• 1 beaten egg
• 1 drizzle of olive oil
• 1 cup of wheat flour
• 1 tablespoon of sesame seeds
• 2 tablespoons chopped parsley
• Salt and ground black pepper to taste

Preparation mode

In a container, season the liver with the garlic, lemon juice, salt and black pepper. Let it rest for 15 minutes. Dip the steaks in the beaten egg and then in the wheat flour, covering them lightly and removing the excess. Arrange the steaks on a baking sheet lined with parchment paper. Drizzle with a drizzle of olive oil and place in a preheated oven at 200°C for around 20 to 25 minutes, turning halfway through to ensure even browning. Remove from the oven, sprinkle the sesame and parsley on top and serve immediately.

5. Chicken Liver Meatballs

Ingredients

• 400 g ground chicken liver
• 1 ovo
• 2 tablespoons finely rolled oats
• 1/2 grated onion
• 2 crushed garlic cloves
• 1 teaspoon mustard
• 2 tablespoons chopped green chilli
• 1 teaspoon of oregano
• Salt, ground black pepper and smoked paprika to taste
• Oil for greasing

Preparation mode

In a container, mix the ground chicken liver with the egg, oats, onion, garlic, mustard, green chilli, oregano, salt, black pepper and paprika until you obtain a homogeneous mass. Let it rest for about 10 minutes so the oats absorb some of the moisture. With your hands lightly greased with olive oil, take small portions of massa and shape into polka dots. Place them on a baking tray greased with olive oil and place in a preheated oven at 200°C for around 25 minutes, turning them halfway through to ensure they brown evenly. Serve immediately.