Ingredients:
3 tablespoons dried currants
3 tablespoons olive oil, divided
15 fresh sage leaves, stemmed
sea salt and freshly ground pepper
1 pound small Brussels sprouts, halved
1/3 cup peeled and cooked chestnuts, chopped (optional)
Directions:
1. Place currants in a small bowl. Add just enough boiling water to cover. Set aside.
2. Heat a large, heavy skillet over medium-high heat for about 2 minutes. When hot add half the oil to heat briefly, then carefully add the sage leaves and fry until crisp and glossy, about ½ minute total, flipping halfway through. Remove the skillet from the heat and carefully remove the sage leaves onto paper towels to drain. Sprinkle leaves generously with salt.
3. Return the skillet to medium heat and add half of the Brussels sprouts, cut side down, and half the chestnuts, if using. Sprinkle with salt. Cook, shaking the pan occasionally, until the undersides are deep, golden brow, about 4 minutes. Transfer to a large bowl. Add the remaining oil, Brussels sprouts, and chestnuts, if using, to the skillet and repeat.
4. Drain the currants and add them to the cooked sprouts. Crumble in half the fried sage leaves and toss thoroughly. Garnish with the remaining sage leaves. Add salt and pepper to taste.
Serves 6