In past years ramps have become something of a foodie cliche because of their rabid fans, but I think most of the adoration is well deserved. Fresh and green with that pungent combined garlic/onion flavor, who could hate this gift that pops up from under the leaf litter. My favorite part is the leafy greens. Like garlic scapes, they have a verdent flavor that I love. Here is my favorite quick meal to make with them.
Ramps and Beans
Rinse and spin or pat dry a bunch of ramps. Chop your ramp stems and bulbs separately from your greens. Add the chopped bulbs and stems to a pan with a couple of glugs of good olive oil and salt and pepper. Cook until softened. Add in about two cups of cooked white beans (navy or cannelini) and cook to warm up the beans. Add in the ramp greens and cook just until they are tender. Add a splash of lemon juice, more olive oil and more salt and pepper to taste. Great served with a fried egg on top or spooned onto crusty bread.
*See the other favorite spring foods on the group blog for Michigan Lady Food Bloggers at the end of this month.
**I'll also be remaking these Buckwheat Crepes with Ramps this year, but this time around I'm going to hunt down a wheat-free all buckwheat crepe recipe.
