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Article

Fried Sage: Garnish or Snack

Fine Cooking Issue 88
Photos: Scott Phillips
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Fried sage makes an unusual crisp garnish for roasted meats and poultry, mashed potatoes, and even risotto. Or it can be a treat all on its own to enjoy with other nibbles like olives, toasted nuts, and cheese. And it takes only a few minutes to cook.

Always start with clean and dry whole leaves—the bigger the better—with stems left on. Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.

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