This recipe for sautéed ramps and vegetables is as versatile as your imagination. Ramps, or wild leeks, are available in the spring, but can be chopped and frozen for later use. If ramps are not available, substitute young leeks in this recipe, and cook them for five minutes before adding the other vegetables. Try using asparagus, carrots, snap peas, green beans, zucchini, or young greens for this recipe, or any combination of them.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- I bunch ramps, about ½ pound
- 1 tablespoon olive oil
- 4 cups sliced vegetables
- Pinch of sea salt
- 1 teaspoon chopped fresh thyme or dill (optional)
Preparation:
Trim the roots from the ramps, and separate the white from the green parts. Chop the white, bulbous end of the ramps fine, and separately chop the greens in ¼ inch strips.
Heat olive oil in a sauté pan over medium heat.
Add white parts of ramps, sauté 2 minutes, and add the vegetables, chopped green ramp leaves, salt, and 2 tablespoons of water.
Cook two minutes, or until crisp-tender.
Toss in herbs and serve immediately.
