Sage advice

I can't find who said or where I read (on SE) to garnish food with fried sage leaves, so this is a general THANKS for the advice. I made my usual beef stew tonight but braised the beef with sweet paprika, fresh sage, and red wine instead (the flavor of the meat was to die for). Then, on a whim, I fried a couple dozen fresh sage leaves in 1/2T olive oil and a sprinkle of salt to finish. I ate a few before they even made it to the stew! Sooo good! I will be doing this again... (the residual oil is delicious too)

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