Fried Sage Leaves

Sage is a strong herb generally used in stuffing recipes, and therefore has garnered a reputation for complimenting a heavy winter meal. Though dried sage is almost overpowering in smell and taste, when fresh leaves are fried, they lose their bitterness and take on a buttery flavor. They will truly melt in your mouth. Fried sage leaves can be used as a garnish to beef, turkey and pork, but is also delicious as a main part of the meal. Adding fried sage leaves and browned prosciutto to a basic risotto will take dinner to full-tilt gourmet.

And if that doesn't convince you, consider sage's memory-improving benefits. A 2003 British medical study revealed adults who took a daily dose of sage oil had better recall on various tests. It's no coincidence someone who is considered wise is called "sage."

Ingredients

20 fresh large sage leaves
1-2 cups of olive oil
generous pinch of salt

Directions

Rinse sage leaves and lay flat on paper towels. Press with more paper towels to thoroughly dry and flatten leaves. Add enough olive oil to a hot pan (I use my dutch over to decrease oil splatter) to cover the bottom in about 1/4 inch. Within a minute or so the oil will ripple signaling it is hot enough to fry. Lower the heat to medium, and using a pair of tongs place sage leaves in the pan. Frying them will only take 15 seconds, so be careful not to let them brown. There is no need to turn them, as the oil will surround the leaf at an even temperature. Remove leaves and let dry on more paper towels. Sprinkle with salt to taste. I recommend serving them while still warm and enjoy this autumnal treat!