Serves: 4
Estimated per serving:
- Calories: ~420
- Protein: ~32g
- Fat: ~22g
- Fiber: ~3.5g
- WW Points (approx.): 6–7
(Note: Points may vary depending on exact brands and measurements used.)
Ingredients
- 3 shallots or 1 small onion, peeled and finely chopped
- 125ml (4 fl oz) dry red wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh oregano, finely chopped (or 1/3 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 450g (1 lb) calf’s liver, sliced
- 1 teaspoon olive oil or avocado oil for sautéing
- 2 teaspoons unsalted butter (optional for flavor)
- 1.5 cups finely chopped spinach or kale (for added fiber and nutrition)
- 1/2 cup low-sodium vegetable broth (optional, for deglazing/making pan sauce)
Instructions
- Marinate the Liver
In a large bowl, combine the shallots, wine, lemon juice, 1 tbsp olive oil, oregano, salt, and pepper. Add the liver and marinate in the refrigerator for 1–2 hours, turning once halfway through. - Prepare Vegetables
While the liver is marinating, sauté the chopped spinach or kale in a non-stick skillet with a dash of olive oil and a pinch of salt until wilted. Set aside. - Cook the Liver
- Remove the liver from the marinade (do not discard it this time).
- Heat 1 tsp olive oil in a large skillet over medium-high heat.
- Cook the liver slices for about 2–3 minutes per side (depending on thickness) until just browned but still slightly pink in the center. Remove and keep warm.
- Make the Sauce
- In the same pan, add the reserved marinade and ½ cup vegetable broth. Bring to a simmer and reduce until slightly thickened (about 5–7 minutes).
- Add 2 teaspoons of butter at the end (optional) for a richer mouthfeel.
- Serve
Plate the liver with sautéed greens on the side and drizzle the pan sauce over both. Serve with a whole grain like quinoa or farro to boost fiber and balance the meal.
Optional Side Suggestions (for even more fiber & balance)
- Quinoa tossed with lemon zest and parsley
- Roasted sweet potatoes or carrots
- Lentil and herb salad with red wine vinaigrette
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