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Use these pungent, long, narrow leaves to flavor beans and fatty meats such as pork and sausages. Thick with a downy surface, sage leaves are ofen simmered in browned butter with a little stock for a quick-fix filled pasta sauce. Musky and slightly bitter, this native Mediterranean herb is also frizzled in extra virgin olive oil for about 10 seconds, drained on paper towels and sprinkled with sea salt. It then serves as a tasty and pretty garnish for meats, seafood, pasta and more.

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Size: 4 OZ


4 OZ
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