Chestnuts with Crispy Sage and Garlic

• 2-3 garlic cloves, sliced
• Olive oil
• 15-16 fresh sage leaves, chopped
• 1 cup rehydrated chestnut freeze-dried "Slices" or 1cup fresh or frozen peeled chestnuts (thinly sliced)
• Salt to taste (1/4-1/2 teaspoon)

Rehydrate 4 oz of dried chestnut "Slices" for 15 minutes in 1 cup boiling water. Set aside, stirring till most water is absorbed.

Heat oil in medium skillet over medium-high heat. Sauté freshly sliced garlic in hot olive oil till garlic turns a light to medium golden color. Keep stirring, add chopped sage leaves to the skillet and cook till crisp, 1-2 more minutes. Sage leaves will darken as they crisp. Remove to paper towel.

Add "set aside" raw rehydrated wet chestnut slices (or other chestnuts above) to skillet and cook. Intense heat from pan will cause chestnuts to "sizzle". Stir occasionally, about 5-6 minutes, till all moisture from rehydrated chestnuts is absorbed and edges are crisp.

Toss with the garlic, sage and salt to taste. Slightly cool and serve as is or add as a garnish to your favorite vegetable dish.