Kale & Caramel by Lily Diamond

Author:Lily Diamond
Language: eng
Format: epub
Publisher: Atria Books

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MAKE THE SAGE LEAVES

Heat the oil in a small frying pan. When the oil starts to sizzle, drop in the sage leaves and fry for 20 to 30 seconds. Remove the pan from the heat, and use a slotted spoon to take the sage leaves out of the oil. Set the leaves aside and reserve the oil.

MAKE THE PERSIMMON BITES

Spread each slice of persimmon with a shmear of cheese. Top with a sage leaf and a few pomegranate arils. Drizzle with the sage-infused oil and the pomegranate molasses. Finish with a pinch of salt and pepper.

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