Pinch a dozen sage leaves off their stems. Pour olive oil into a small skillet, enough to coat the bottom, and heat on the stovetop until the oil shimmers and a leaf sizzles when you add it to the oil. Add the leaves and fry for about a minute, turning each leaf once during cooking. The leaves will remain green—do not let them brown or they will taste bitter. Transfer to a paper-towel-lined plate where the fried sage leaves will continue to crisp as they cool. Sprinkle with salt and enjoy
Warm Red Cabbage Salad
Edible Bozeman
