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Bowl of 30 to 40 Fast Cast Iron Fried Sage leaves with mineral salt for Full GAPS

Fast Cast Iron Fried Sage for Full GAPS

Thirty to forty fresh sage leaves fried in small batches for just 5 to 7 seconds in qualifying rendered animal fat, then drained on linen and salted.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Garnish, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 30-40 fresh sage leaves clipped from stems and fully dry
  • 2-3 tbsp qualifying additive-free bacon fat or another allowed rendered animal fat
  • mineral salt to taste

Equipment

  • Le Creuset 10.25-inch Signature Skillet in Artichaut, or approved enameled cast-iron skillet
  • Stainless-steel tongs
  • Clean undyed linen towel
  • Heat-safe plate or tray
  • Tablespoon measure

Method
 

  1. Clip 30 to 40 fresh sage leaves from their stems and make sure they are fully dry.
  2. Line a heat-safe plate or tray with a clean undyed linen towel. Keep stainless-steel tongs and mineral salt beside the stove.
  3. Heat 2 to 3 tablespoons qualifying bacon fat or rendered animal fat in an enameled cast-iron skillet over medium until it forms a thin shimmering film and is hot but not smoking.
    Two to three tablespoons rendered fat shimmering in an Artichaut Le Creuset cast-iron skillet
  4. Add one small uncrowded batch of sage leaves and stay at the stove. Fry for 5 to 7 seconds.
  5. Remove the batch immediately with stainless-steel tongs when the leaves are darker green, lightly blistered, intact, and beginning to curl without browning. Transfer to the clean linen towel.
    Eight Fast Cast Iron Fried Sage leaves at the five-to-seven-second endpoint on linen
  6. Sprinkle the hot leaves with mineral salt to taste.
  7. Repeat with small batches until all 30 to 40 leaves are fried, letting the fat return to the same hot, nonsmoking state between batches and adding a small amount of the same fat only if the thin cooking film is gone.

Notes

Full GAPS: Use after fresh sage, qualifying rendered animal fat, and mineral salt are appropriate and tolerated. Verify that bacon used for saved fat is additive-free and fits current ingredient rules.
Keep formulas separate: This card uses 30 to 40 leaves, 2 to 3 tablespoons fat, cast iron, and a 5-to-7-second fry. It does not use the other formula’s quarter-cup fat, flip, or 30-to-60-second timing.
Endpoint: Remove each batch while leaves are darker green, lightly blistered, intact, curled, and not browned.
Storage: The source gives no tested storage duration or reheating method. Serve close to the immediate crisp endpoint.

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