Crisping sage in the microwave may sound a little unconventional, but it works great. The crumbled herb is sprinkled over freshly popped corn, adding an aromatic quality to the snack.
- Total Time:
- Servings: 12
- Yield: Makes 14 cups
Source: Martha Stewart Living, October 2011
- 1 1/4 cups fresh sage
- 2 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- Extra-virgin olive oil, for drizzling
- Coarse salt
Microwave sage in a single layer on a plate until crisp, about 2 1/2 minutes.
Meanwhile, heat vegetable oil in a large pot over medium-high heat. Add 3 popcorn kernels, and cover. Once kernels pop, add remaining kernels. Shake pot over heat, covered, until all kernels have popped, about 10 minutes.
Transfer popcorn to a bowl, drizzle with olive oil, and toss to coat. Crumble sage over top. Season with salt, and toss to combine.