1. CHICKEN LIVER
2. In a medium skillet melt the butter or ghee
3. Add the onion sliced thinly and cook gently on a low flame until soft
4. Pat livers dry with towel or paper towel
5. Raise the flame to high then add the chicken livers
6. Saute' for about 5 minutes before turning to the other side.
7. Saute 2 or 3 more minutes until nicely browned but still pink inside.
8. Sprinkle liberally with sea salt and black pepper.
9. KALE SALAD
10. While the liver is cooking wash the baby kale
11. Dry the kale well
12. Chop in small pieces with a good knife.
13. Add the kale to a bowl and toss with the apple cider vinegar and salt
14. Serve immediately together.

Beef Liver 

• about 2 lbs. of beef liver, sliced
• one large onion, sliced
• 2-3 cloves of garlic, diced
• handful of sliced mushrooms
• 5-6 slices of bacon
• salt and pepper, other herbs or spices to taste

First, crisp the bacon in a big skillet (I recommend using a deep cast-iron skillet if you have one). Once the bacon is cooked most of the way, add the onions and garlic.

Then add mushrooms, as well as any other herbs and additional flavorings you might like to taste (like rosemary, parsley, thyme, garlic powder, paprika, or chili pepper

Then scoot all of that to the side of your skillet and sear the liver slices on each side (for about one minute). Once the meat is seared on both sides, pile the onions, mushrooms and bacon on top of the liver, turn the heat down to medium and let the meat cook through for 5-10 minutes.

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Low Carb Pate

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Calf's Liver with Bacon and Green Peppercorns

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Beef Liver with Onions and Bacon

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