Delicate and crunchy with a wonderfully piney flavor, crispy sage adds an impressive touch to burgers or roasted sweet potatoes.
1 bunch fresh sage
3 tbsp/45 g butter
coarse sea salt
Pinch off leaves from sage. Heat butter in a medium-sized skillet over medium-high heat until hot. Watch closely so as not to burn. Fry the sage leaves in batches, taking care not to overcrowd the pan. Place them stem-side up and cook for 30 seconds each until crispy and very lightly browned. Transfer to a paper towel and sprinkle with sea salt.