Sometimes we get in a rut and use the same spices over and over again in our cooking. My spice cabinet is full, but I primarily use oregano, garlic powder, and paprika. It is time to start reaching back farther into the cabinet and grabbing the Sage. With the earthy flavor of sage, a little goes a long way, but puts a new spin on your stable dishes!
- One teaspoon of ground sage provides 10% of the Reference Daily Intake of Vitamin K as well as adding Iron, Vitamin B6, Calcium, and Manganese.
- Sage contains over 160 distinct polyphenols. There are plant based chemical compounds which act as antioxidants in your body.
- Sage also have antimicrobial effects. These can neutralize microbes that promote dental plaque. Sage based essential oils have been studied to halt the spread of the fungus that causes cavities.
Recipes:
Sage Brown Butter Sauce (thespruceeats.com)
- 4 ounces Unsalted Butter
- 1 clove Garlic, crushed and chopped
- 1/4 cup coarsely chopped fresh Sage Leaves
- 1/8 teaspoon ground Black Pepper
- Kosher Salt, to taste
Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
Season the sage brown butter sauce with ground black pepper and salt
Mixed Beans with Crisp Rosemary and Sage Leaves (marthastewart.com)
- Salt
- 1 1/2 pounds mixed Yellow and Green Beans, such as string beans, haricot verts, and Romano beans, trimmed
- 2 tablespoons Extra-Virgin Olive Oil
- 1/3 cup fresh Sage Leaves
- 1/3 cup fresh Rosemary Needles
- Freshly Ground Pepper
Bring a large pot of salted water to a boil. Add the beans, and simmer until color has brightened and beans are just tender, 30 seconds to 2 minutes, depending on size of beans. Drain in a colander, and pat dry with a clean towel. Transfer to a large bowl.
Heat the oil in a large skillet over medium-high heat. Add sage and rosemary; cook, stirring to keep the sage leaves separated until crispy, 2 to 3 minutes. Remove from heat; pour over the beans. Season with salt and pepper, toss to combine; serve.
Fried Sage Leaves (Julskitchen.com)
- 4 heaping tablespoons of All Purpose Flour
- 1 pinch Salt
- 1 pinch ground Black Pepper
- 50 ml of Beer (1.69 fl oz)
- 100 ml Water (3.38 fl oz)
- About 30 Sage Leaves
- Extra Virgin Olive Oil
Make the batter. Mix in a bowl flour, salt and pepper, then add slowly water and beer. Add the liquid little by little in order to avoid lumps. Let the batter rest in the fridge for half an hour until chilled.
Heat two inches of olive oil in a large skillet, dip the leaves into the batter and remove the excess. When the olive oil is hot, lay the leaves well spaced into the skillet and fry for a few minutes per side, until crisp, puffed and golden. Fry the leaves in batches, so they won't stick together.
Remove the sage leaves from the olive oil, lay them in a plate with a few sheets of paper towel to absorb the excess olive oil and sprinkle with sea salt. Enjoy!
