Chopped Liver With Olive Oil
Published April 8, 2006
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
¼ cup olive oil
1 large onion, finely chopped
2 large garlic cloves, finely chopped
12 ounces chicken livers, drained
Salt and ground black pepper
4 hard-boiled eggs
Finely chopped parsley (optional)
Nutritional analysis per serving
5 grams carbs; 354 milligrams cholesterol; 243 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 1 gram fiber; 336 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken livers and a pinch of salt and sauté, stirring occasionally, until the livers are cooked through, 5 to 7 minutes. Cool the mixture for at least 10 minutes and chop by hand or in a food processor, depending on the consistency you prefer. Season to taste.
- Step 2
Mash the eggs, leaving them chunky, and combine with the liver mixture. Add parsley, if using, and more olive oil if necessary.
Private Notes
Comments
Having no schmaltz in the house, I repurposed some leftover avocado oil we used to make latkes in - YUM!
Use organic livers, and a bit more salt. Chopped liver lovers said it was the best. I used a mouli grater for the eggs not chunks.
Great! In rotation...