Author Notes: This sauce is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, but I like to pour it over pasta, meat, or chicken. It's also equally delicious eaten straight out of the pan, all on its own. —Melina Hammer
bunches wild onions, rinsed and roots trimmed (ramps or scallions also work)
clove garlic, grated on a microplane
cup heavy cream
Sea salt and freshly cracked pepper, to taste
- Sauté onions in the butter over medium-high heat until they soften, about 5 to 7 minutes. Use tongs to turn them, making sure all their surfaces get direct contact with the hot pan. (They should retain their bright greenness, but a little char adds depth and texture.)
- Stir in garlic and cook until fragrant, another 2 to 3 minutes.
- Add cream into pan. There should be a good bit of bubbling upon contact. Give it a good stir, then let the onions cook for a few more minutes, until liquid reduces slightly. Season with salt and pepper.
- Serve immediately, scraping sides of pan with a rubber spatula to get out all the creamy goodness.