This useful bit of goodness creates a beautiful crumbly topping that may be used with any vegetable and pasta recipes when the flavors pair well with sage.
I especially love sage with butternut squash.
15 fresh sage leaves
1 T vegetable oil
Slice the sage using the technique called a chiffonade.
Heat the vegetable oil over medium-high heat in a small skillet.
Add the about half of the sage leaves and briefly fry, stirring until the leaves crisp. This is truly quick – about 15-20 seconds and they are done. Don’t burn the sage! If you pan is small, do the frying up in two batches.
Transfer the sage to a paper towel and sprinkle it with a turn or two from the salt grinder. It does not need to be super salty and the right amount will cling to the still damp with oil leaves.
Fried sage can be used as part of the recipe or set out on the table for your guests to sprinkle.
Enjoy the goodness.
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