© Anna Williams
Cashews with Crispy Sage and Garlic
- SERVINGS: Makes 2 cups
- 2 garlic cloves, sliced
- Olive oil
- 12 sage leaves plus 1 tablespoon chopped sage
- 2 cups raw cashews
- In a medium skillet, fry sliced garlic cloves in olive oil until lightly golden. Add sage leaves and chopped sage to the skillet and cook until crisp; drain on paper towels. Add raw cashews to the skillet and cook, stirring, until golden; drain on paper towels. Toss with the garlic, sage and salt. Let cool, then serve.