Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.
This recipe is one of those "this'll do and that'll
do" recipes. We've tried hard to quantify the
ingredients, but the truth is that one of the
finest things about cooking with wild ingredients
is the spontaneity of it. Experiment with your
own ingredients and make this a one-of-a-kind dish
that you'll never forget.
Cut off the roots of the ramps and wash the bulb and leaves thoroughly. Cut into slices ½ inch to an inch. Soak in hot water for 15 minutes, then drain.
In a non-aluminum pan, combine the ramps with the canned tomatoes, stock or broth, celery, parsley, thyme, butter, salt and pepper. Simmer for about a half-hour, or until tender, adding the lemon juice during the last 5 minutes of cooking.
Serve either warm or cold.