This is a simple way to make just about any dish more classy. You can prepare this with fresh sage leaves throughout the summer, but it’s especially satisfying to pick fresh sage leaves in the early winter while they’re still good, and use them to dress up a variety of recipes. Fried sage leaves are perfect garnishes on risotto, winter squash, potatoes, and fish or chicken in the winter, and fresh tomatoes in the summer. They are easy and super fast to prepare.
Melt the butter over medium heat. Add the sage leaves and cook one minute on each side. If you’re cooking with oil instead of butter you can heat the oil a bit more and cook for a shorter amount of time.
Place the leaves on a plate once they are done. They will crisp up once out of the butter or oil.
Here is a leaf used to garnish cooked winter squash. It was delicious!
