Ramps are one of the true signs of Spring in the market. Their fleeting presence gives us a glimpse of what’s to come, a taste of the fruits and vegetables we’re all pining for. Spicy, fresh, green, crunchy, ramps are like nothing else and also like everything else.
I grilled ours and served them with sliced baked potatoes (in mini cast iron pans because why not) and pork chops. It was easy, it was delicious, and more importantly it was a break from the kale we’ve been eating nonstop since October. Glad you’re here, ramps, I’m ready for the summer’s bounty you’re taunting!
Red pepper flakes
Wipe the ramps down with a wet cloth to remove dirt. Drizzle the ramps with olive oil, making sure the leaves in particular are lightly coated to avoid burning. If cooking on a grill, lay down a layer of tin foil. Otherwise, cook on a skillet over medium heat. Cook for 4-5 minutes on each side, until leaves have browned. Sprinkle with salt and red pepper flakes and serve hot.