If you’ve never had fried sage leaves as a garnish on your soup or pasta you’re missing out. They’re delicious, healthy, and quite easy to make. If you have a sage plant in your garden, no doubt you’ve been looking for ways to use them up. Sage is one of my favorite flavors, I use it all the time in my cooking. One of my favorite ways to eat them is fried. Simply fry them in nourishing deep yellow pastured butter from a local farm and you’ve got yourself something special. I always have to fry up extra because I snack on them while dinner is finishing up!
FRIED SAGE LEAVES
1 large nob of unsalted butter* (preferably organic pastured butter)
a handful of fresh sage leaves, any size works, the small ones are less intense than the big ones
a sprinkling of freshly ground sea salt
Melt butter in cast iron skillet over medium heat. When butter is melted, throw in the sage leaves, cook, stirring occasionally until they stop sizzling. Remove from pan and cool on a plate.
You’ll be left with sage brown butter in your skillet, which is quite a treat itself. It’s wonderful drizzled on top of soup or pasta, and is at it’s best when enjoyed over pumpkin or butternut squash ravioli.
*about a quarter to a third cup or so, depends on the size of your skillet, I use an 8 inch skillet and you want between 1/8 to 1/4 inch of butter in your skillet.
Herbs and spices are great way to pack a ton of healthy antioxidants, vitamins, minerals, flavonoids, phenolic acids and phytochemicals into your diet. These fried sage leaves are a great way to add some of that nutrition and the healthfulness of butter as well. Sage is a powerhouse when it comes to healthfulness, after all, it’s name is derived from the word that means “saved”? In addition to all of the antioxidant goodness it possesses, sage is a powerful anti-inflammatory and memory booster. I won’t go into all the details about sage, if you want to read more about it’s healthy benefits head on over to World’s Healthiest Foods.
What’s your favorite herb?
For more info on the healthfulness of herbs/spices here are some books to read: