Let’s be honest, most people think liver is disgusting.
The truth is that liver is pretty delicious, especially if you make it right. One of the best meals I ever had included duck liver pate and holy hell was it amazing.
Most people also don’t realize that liver is the most nutritious food on earth. Yup, you read that right. More nutrient dense than “super foods” like chia seeds or goji berries, more nutrient dense than broccoli, more nutrient dense that kale. See this chart I made:
| Kale (100 g) | Beef Liver (100 g) | |
| Iron | 1.47 (non-heme) | 4.90 |
| Phosphorous | 92 | 387 |
| Zinc | 0.56 | 4 |
| Niacin | 1 | 13.175 |
| Folate | 141 | 290 |
| B6 | 0.271 | 1.083 |
| B12 | 0 | 59.30 |
| Vitamin A (retinol) | 500 (has to be converted) | 4968 |
| Vitamin D | 0 | 49 |
Liver is a nutritional powerhouse!
Which is why instead of taking a multivitamin, I recommend eating liver; or at least taking a liver pill.
Anyway, back to the deliciousness of this recipe. Jalapeño and bacon are a match made in heaven, and the spiciness and smokiness pairs perfectly with the liver.
Liver Stuffed Bacon Wrapped Jalapeños
- 3 jalapeños, halved and deseeded
- 6 slices of bacon
- 1/4 lb chicken or beef liver (cut into strips to fit into jalapeño halves)
- Preheat the oven to 375.
- Add one slice of liver to one jalapeño half, wrap in bacon.
- Repeat 6 times.
- Bake for 25 minutes.
Also, I only spent $1 on this grass-fed liver from Whole Foods. ONE DOLLAR!
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