Fried Sage

I found this at the Baltimore Sun

Here's an idea for an eye-catching garnish that will add pizazz to many dishes, including creamy soups and rice dishes.

Fried Sage:
½ cup extra-virgin olive oil, or as needed for ½ inch depth
Whole medium-sized fresh sage leaves
Dash of salt

Heat the oil in a small saucepan or skillet over medium-high heat. When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.)

Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.

Advance preparation:  The fried sage will keep for up to 2 days in a tightly closed container at room temperature.

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