Step 1

Heat olive oil in a medium-sized skillet (ensure it’s enough to coat your skillet) over medium heat. Once shimmering, add onions and garlic to oil and saute for 2-3 minutes to soften.

Step 2

Add liver, salt, oregano, garlic powder, cook until golden on all sides (approx. 5 minutes).

Step 3

Lower heat, add 1/2 cup wine (or broth) and lemon juice, and let it simmer. Loosely cover the skillet while sautéing with a wooden spoon every few minutes until onions and garlic are caramelized and most of the liquid is absorbed (approx. 5-8 minutes).

Step 4

Once the liver is cooked and all garlic and onions are melded in, serve right away with lemon wedges to squeeze over and parsley to garnish.