SAGE: Fried sage leaves

5 from 1 vote
Fried sage leaves
Prep Time
1 min
Cook Time
4 mins
Total Time
5 mins
Butternut squash soup with crumbled fried sage leaves is my mom's go-to Thanksgiving appetizer. It's elegant but simple, which happens to also be a good summary of the cooking style she taught me. Thanks Mom!
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
  • 4-10 fresh sage leaves
  • 2 T butter
  • 2 T olive oil
  1. Melt butter with oil in small saucepan over medium-high heat about 1 1/2 minute— watch it carefully and do not let it brown!
  2. Add sage leaves, flatten, and fry 1 minute per side.
  3. Remove sage leaves to paper towels and let cool.
  4. After cooling, the leaves should be crispy. Crumble them with your fingers and store in an air-tight container.
Recipe Notes

The crumbled, fired sage leaves can be served with many meats, soups, sides, or salads. Try them on chicken, butternut squash soup, or risotto.

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