Ramps! 04/29/2010
 
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It’s finally ramp season! And I don’t mean the kind for teens on skateboards. These delicate wild leeks have incredible flavor. Think garlic, shallot, and spinach all at once. Unlike leeks, ramps have tender edible green tops that taste very much like spinach when wilted down. To boot, they are high in Vitamins A and C, iron and because they belong to the onion family are great in protecting you against certain cancers.

How to prepare ramps?
Ramps impart a garlic and onion flavor so are great used as an aromatic for soups, stews and stir fries. I love them quickly pan roasted in olive oil and mixed in with pastas or raviolis. I also love them as a filling for enchiladas or fajitas, and even quiches. For an easy side dish, ramps are wonderful braised – see recipe below!

Braised Ramps
12 cleaned ramps with roots sliced off
¼ cup extra virgin olive oil, plus extra
½ cup dry white wine
Approximately 1 ½ - 2 cups chicken or vegetable stock
¾ cup parmesan or pecorino cheese
Salt and pepper to taste
Squeeze of lemon juice
Handful of parsley, chopped

Preheat oven to 350°

In a 9x13 pan (aka brownie or lasagna pan), mix the cleaned ramps with olive oil and salt and pepper. Add wine and chicken stock. Make sure that ramps are just submerged in the liquid. Top with cheese.

Braise for 25-30 minutes or until ramps are tender and the cheese is golden. Let sit for 3 minutes. Serve with chopped parsley, a squeeze of lemon juice and an extra drizzle of olive oil.

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