Prep and Cook Time: 28 min. 


1 lb calf's liver
¼ cup ground sunflower seeds
¼ tsp salt 
¼ tsp black pepper
1 tsp dried sage 


2 medium onions cut in half & sliced thin
3 medium cloves garlic chopped
2 TBS balsamic vinegar
½ cup + 1 TBS chicken broth
2 TBS chopped fresh thyme
salt and pepper to taste


Turn broiler on high and place a metal oven-proof pan large enough for liver underneath heat to get hot. Do not use glass or pyrex for this. Rack should be just above the middle of oven or broiler, about 7 inches from the heat source. Heat the pan for about 10 minutes.

While pan is getting hot heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium low heat for 15 minutes stirring frequently.

Add garlic, vinegar, thyme, and vinegar. Mix and add rest of the broth. Continue to cook for another couple of minutes.

While onions are cooking mix ground sunflower seeds with dried sage, salt and black pepper. Dust liver with this mixture.

Remove hot pan from broiler and place liver in it. Return to broiler, turn heat to low, and Quick Broil for about 3-5 minutes depending on thickness of liver. Do not turn, as it is cooking on both sides simultaneously. Serve topped with onions.


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