We all know how well sage marries with turkey. It’s also a perfect match with pork; and, cooked in butter, makes a lovely topping for ravioli or butternut squash—or butternut squash ravioli. Lightly fried whole sage leaves make a wonderful garnish for pasta or risotto, or a good nibble on their own. Add dried sage to ground pork, or use it as a rub for any cut of pork. Include sage in breading for pork chops.
Sauté onions in olive oil, toss in a handful of minced fresh sage and some diced prosciutto, season with salt and pepper, and toss with pasta, suggests PamelaD. Karl S places sage leaves in the bottom of warmed bowls, ladles hot broth and ravioli over them, and garnishes with freshly grated Reggiano cheese and some minced herbs.
For something different, howchow recommends adding about eight bruised sage leaves and some lemon zest to a bottle of rosé wine and letting it stand for 24 hours; strain, chill, and serve.
Board Link: Sage: not just for turkeys?