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Monita is a Recipe Tester for Food52
You can pickle them, saute them like spinach and serve as a side dish; serve them eggs - here are a selection of ramp recipes:
Stephanie is the Head Recipe Tester of Food52.
This recipe is a personal favorite -- http://food52.com/recipes...
June is a trusted source on General Cooking.
This salad dressing http://food52.com/recipes... is a huge favorite.
I love using ramps in risotto; you can finely chop and sauté the stems in place of onions, then chiffonade the leaves and add them at the end of cooking. You get a mellow, complex flavor from the stems, with a pungent garlicky grassy flavor from the raw leaves. Sometimes i'll add fiddleheads or fava beans, or even spicy Italian sausage if I want protein; the strong flavor of the ramps still comes through. This risotto is one of my favorite recipes of spring. :)
Susan is a Recipe Tester for Food52
My absolute favorite thing to do with ramps is add them to scrambled eggs. Heat butter in a non-stick pan and add one thinly sliced ramp (white-part only) to the pan. After the ramps have softened, add your eggs. It adds an incredible amount of flavor and really jazzes up a common breakfast dish. If you really love the allium family, serve with chopped fresh chives!
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Well played. You deserve a cookie.
It's lean, it's mean, it's—here's the answer—steam!
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