Fried Sage leaves

Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack.  Margo True paid homage to sage in “Power” (November 2001).


1 bunch fresh sage

1/4 cup olive oil

Coarse salt

  1.  Pinch off leaves from sage.  Heat oil in a small skillet over medium-high heat until hot.
  2. Fry 6 – 8 leaves at a time until crisp, 2 – 3 seconds.  Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Makes about 30 fried leaves.

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