Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

Enjoy a nutrient-dense meal featuring tender, pan-seared beef liver complemented by sweet, caramelized onions and fresh sautéed spinach. This dish is a celebration of bold flavors and textures, ideal for a satisfying breakfast, lunch, or dinner that nourishes both body and soul.

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NUTRITION

337kcal
Protein
41.4g
Fat
12g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Liver (170g)

1 medium Yellow Onion (110g)

1 cup cooked Spinach (180g)

1 tsp Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse the beef liver under cool water and pat dry with paper towels. Slice it into 1/2-inch thick pieces.

  • 2

    Thinly slice the yellow onion. In a nonstick skillet over medium heat, add half a teaspoon of olive oil and the onions. Cook on low-moderate heat, stirring occasionally, until onions are soft and caramelized, about 10-12 minutes. Remove and set aside.

  • 3

    Wipe the skillet clean and heat the remaining olive oil over medium-high heat. Season the liver slices with a pinch of salt and black pepper.

  • 4

    Place the liver slices in the hot skillet. Sear them for about 2-3 minutes on each side until they are browned on the outside but still slightly pink in the center to keep them tender.

  • 5

    In a separate pan, quickly sauté the spinach over medium heat for 2-3 minutes until just wilted. Season lightly with a pinch of salt if desired.

  • 6

    Plate the liver, top with the caramelized onions, and serve alongside the sautéed spinach. Enjoy the balanced flavors and textures of this hearty, nutrient-packed meal.

Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef Liver with Caramelized Onions and Sautéed Spinach

Enjoy a nutrient-dense meal featuring tender, pan-seared beef liver complemented by sweet, caramelized onions and fresh sautéed spinach. This dish is a celebration of bold flavors and textures, ideal for a satisfying breakfast, lunch, or dinner that nourishes both body and soul.

NUTRITION

337kcal
Protein
41.4g
Fat
12g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Liver (170g)

1 medium Yellow Onion (110g)

1 cup cooked Spinach (180g)

1 tsp Olive Oil (5g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse the beef liver under cool water and pat dry with paper towels. Slice it into 1/2-inch thick pieces.

  • 2

    Thinly slice the yellow onion. In a nonstick skillet over medium heat, add half a teaspoon of olive oil and the onions. Cook on low-moderate heat, stirring occasionally, until onions are soft and caramelized, about 10-12 minutes. Remove and set aside.

  • 3

    Wipe the skillet clean and heat the remaining olive oil over medium-high heat. Season the liver slices with a pinch of salt and black pepper.

  • 4

    Place the liver slices in the hot skillet. Sear them for about 2-3 minutes on each side until they are browned on the outside but still slightly pink in the center to keep them tender.

  • 5

    In a separate pan, quickly sauté the spinach over medium heat for 2-3 minutes until just wilted. Season lightly with a pinch of salt if desired.

  • 6

    Plate the liver, top with the caramelized onions, and serve alongside the sautéed spinach. Enjoy the balanced flavors and textures of this hearty, nutrient-packed meal.