James Baigrie
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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).

Equipment

Yield: makes about 30 fried leaves

Ingredients

  • 1 bunch fresh sage
  • 14 cup olive oil
  • Coarse salt

Instructions

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

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