In a small sauté pan over medium heat, pour in evoo so that it comes up ¼-inch the sides of the pan. When oil is hot, and reaches 300°F with a candy thermometer, add sage and cook until crispy and leaves darken. Carefully monitor the temperature of the oil; it it’s too hot, the leaves will turn black.

Transfer leaves to a paper towel lined plate. Use as a garnish o pastas or vegetable sides like our Braised Turnips, Chestnuts, and Apples.

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