Sage lightly fried until it’s crisp and fragrant is a great addition to any veggie dish. We’ve got an overload of beans these days but fortunately these two go very very well together.
- beans, enough to cover a pan in a single layer (careful not to fry too many beans at once or they will end up soggy and unevenly cooked*)
- handful of fresh sage leaves, stems trimmed off
- 1.5 tsp olive oil
- salt to taste
1. Heat dry pan on high while prepping veggies. Make sure beans are thoroughly dry.
2. When pan starts to smoke lightly, add beans.
3. Stir beans frequently for about 1-2 minutes. When brown spots appear on the beans, remove to a plate. Do not let the beans blacken.
4. Drop the heat to low and let the pan cool. In the meantime, heat another pan to low-medium and add 1/2 tsp oil.
5. Add sage to oiled pan and fry until crispy, about 3-5 minutes. Remove from heat and cover to keep warm.
6. Add 1 tsp oil to the other pan that's been cooled down to low heat. Put the beans back on and cook about 10-15 minutes.
7. Mix beans and sage together and serve.
* For larger amounts of beans: Prepare in batches. Transfer batches from the pan after the high heat stage to a shallow dish in the oven at 300F and cook in olive oil for about 15 minutes (or until sufficiently softened).