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Published on March 09, 2016


March 09, 2016


Farm Market/Growing Season:
Year round

Buying Tips:
Avoid buying sage that is wilted or has discolored or damaged leaves.

Use straight from the garden even during cool weather. Sage stores best dried.

To Dry:
Harvest sage and bundle the leaves. Place leaves in a brown paper bag and let dry in a cool spot for 6-8 weeks. Store after completely dry.

Use full sage leaves to simmer into soups, stews and sauces. Chop finely and use sparingly in dishes that incorporate the ingredients below.

Key Nutrients:
Sage is a rich source of Vitamin A, calcium, potassium and iron.

Complementary Flavors:
This pleasantly bitter lemon tasting herb pairs beautifully with asparagus, dried beans, cabbage, carrots, corn, eggplant, tomatoes, stuffing and eggs.

Cannellini Kale Soup


  • Olive oil
  • 1 large onion
  • 4 garlic cloves, medium to large, minced
  • 6 cups cooked cannellini beans or white navy beans
  • 4 cups low-sodium vegetable stock and 
  • 2 cups water
  • 1/4 cup finely ground cornmeal
  • 3 Tbsps tomato paste 
  • 1 Tbsp minced fresh sage or 1 tsp dried sage
  • Sea salt
  • 5 cups chopped kale leaves (about 6 large leaves), collard greens or thinly shredded cabbage
  • 2 to 3 Tbsps freshly squeezed lemon juice


  1. Heat large skillet. When hot, add oil and sauté onion until soft; add garlic. Sauté just until fragrant, but not browned. 
  2. Add beans, stock, tomato paste and sage. Stir in salt, pepper and greens. Simmer about 20 minutes until kale is tender. 
  3. Stir occasionally and reduce heat if mixture boils. 
  4. Thicken soup by mixing cornmeal, lemon juice and about 1/2 cup water; stir well. 
  5. Pour this mixture slowly into the soup and stir well to prevent clumping. 
  6. Simmer another 10 to 15 minutes until thickened.

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