• Fast
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1/4 cup sage leaves
3. 1 cup minced chives
4. 2 tablespoons kosher salt

Directions

1. In a small skillet, heat the olive oil. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes. Scrape the leaves and oil into a small bowl and let cool. Crumble the leaves. Add the chives and salt and stir to combine.

Make Ahead

The salt can be refrigerated for up to 1 week.