An easier way for Fried Sage
- Herb Harvest in June
I like fried sage on top of vegetables or fish but never want to dirty another pan while cooking dinner.
This spring my sage plant produced a pound or more and it’s big leaves were shading my other herbs so I cut it way back, washed and dried the leaves —-and then they sat in the frig for a week as I dreaded frying up the sage.
Over the weekend I wondered if I could just toss the leaves with olive oil and salt and roast them (400 degrees)at the same time as the green beans were roasting (separated-half on each side of the jelly roll pan). It worked perfectly though the sage was finished before the beans so I removed it and let the beans cook a bit longer.
You have probably made Crispy Kale the same way–try it sometime, that’s a great way to get kids to eat their leafy greens!
By the way the BlogHer Food conference was so much fun—so glad they came to Seattle. Met so many wonderful people from across the country!
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