(I’ve read that you can mellow the flavor of liver by soaking it in milk before cooking. I’ve never done it because I love the flavor. If you don’t like liver but want to eat it for the boatload of nutrients it has, you could try that.)
about 1/4 cup coconut oil
5-8 garlic cloves, bruised
1 lb beef or pork liver, sliced
1 pkg frozen vegetables, thawed to save time
or equivalent of fresh chopped vegetables
Heat oil in a frying pan over medium-low heat. Add garlic cloves and wait until they turn golden. Push them to the edges of the pan and add slices of liver in a single layer. (About 1/2 lb at a time will fit in the pan.) Fry 3-5 min each side, until edges are brown and inside has just a hint of pink. Remove liver to a plate and tent with foil in a warm oven. Add veggies to pan and toss with garlic & oil until softened.