Buena Vista Pool Hall, Arboretum, and Wild Animal Preserve Recipe 1 – Summer 2019 Buttersage Popcorn

Ever been to one of those expensive Italian restaurants that charge you a fortune for that itsy-bitsy handful of pan-fried sage leaves. Well if you happen to have sage growing wild in your garden, here’s a way to cash in and serve a memorable party dish or appetizer for your next gathering that is sure to get some compliments.

  •  Gather from your garden approximately 2 cups of sage leaves. For best results, if you have a variety of sages on hand, use different types of sages in the mixture. I like to use the following assortment from my yard which provides a nice blend of both small- and large-leaf sages:
  • 24 leaves black sage (my favorite if you have them)
  • 18 leaves Cleveland (blue) sage
  • 12 leaves white sage
  • 6 leaves hummingbird sage (leaves are large)
  • 6 leaves culinary sage
  • Pop one large bowl of popcorn and set aside.
  • Add ¼ cup of extra-virgin olive oil, half a stick of butter and a dash of salt to taste to a skillet.
  • Begin heating olive oil, stirring butter into the mixture as it heats.
  • When the butter is half melted, add the sage leaves.
  • Stir until the butter stick has melted and all the sage leaves are crisp dark green, but before they turn brown and bitter.
  • Pour the mixture of olive oil, butter, and sage leaves over the popcorn.
  • Serve in a large bowl and enjoy.

If you are serving soup or other dishes, consider frying up a little extra white sage or culinary sage to set aside to use as a garnish on your soup.

Leave a Reply

Your email address will not be published. Required fields are marked *