Cooked Liver Has a Greenish Color?

Debbie Kiefert

July 18, 20110 found this helpful

Yes it's fine. It just oxidized from all the iron in it. It's perfectly fine to eat its just from the iron.

Julia
Bronze Post Medal for All Time! 146 Posts

July 18, 20110 found this helpful

When I was a child, my Mother raised and butchered her own chickens. The one major concern was not to break the gall bladder which is attached to the liver or it would not only cause a terrible distaste to the meat, but would also cause a greenish discoloring.

I know the gall bladder is attached by tissue to the livers of other animals (including humans), so care is always taken when butchering the animals intended for food not to break the gall bladder for the same reason stated above.

If the meat was fine when you first cooked it, it's probably for the reason suggested by DebbieJean rather than an accident during butchering. I've never seen leftover liver turn green, but I cannot dispute that reasoning as it's a distinct possibility. If it tasted good (not bitter) when it was first cooked, then it's probably the iron causing the discoloring.

I learn something new every day, thank goodness.
Pookarina

Jarron

July 18, 20110 found this helpful

What debbiejean said.

I cooked calf liver that was frozen fresh and thawed immediately before cooking. It was deliciious. My leftover liver gained a greenish tint on the parts that were sticking out of the gravy in the tupperware, so i assumed it was from exposure to air.