Here’s a recipe for sauteed ramps. To enjoy their flavor at their peak, I love to just simply sautee ramps in a ripping hot pan and top with fruity olive oil and flaky salt.
ramps: the ultimate symbol of hipster seasonal vegetable obsession or delightful wonder of the spring months? both, i propose. ramps are a member of the allium family and are an elusive vegetable that shows up for just a few weeks at the farmers’ market, and are legitimately delicious and a thrill to find.
ramps have a strong, pungent aroma that’s a cross between garlic and leeks. ramps are technically a perennial wild onion. where do you get ramps, you ask? the farmers market during april and early may, and BA gives some tips on ramps in this article. most important imho are that a) they will be gone early in the day and b) they aren’t cheap.
huffington post notes, “Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They’re lovely in spring soups paired with spring’s other darling, asparagus. And they even make a mean biscuit.”
but i think they’re perfect just simply sauteed, so before you go crazy with the ramp recipes, just try them as they are first. enjoy! xx
- 8 oz ramps
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon aged sherry vinegar
- Kosher salt to taste
- toss ramps with olive oil and salt
- heat a skillet or grill pan until it’s smokingly hot
- sautee or grill the ramps until blistered and wilted
- finish with a few dashes of sherry vinegar and salt