Sautéed Ramps with Apple Smoked Bacon
In Appalachia, where they are highly revered, ramps are often fried with "taters" in bacon grease or scrambled with eggs and are usually served with bacon, beans, coleslaw and cornbread. But there are literally hundreds of ways to cook ramps and many recipes are easily adapted to accommodate the powerful flavor and aroma of this wild member of the onion family.
This recipe makes four servings - less, if you're a real ramp fanatic.
2 pounds fresh
Ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, or a good quality artisinal bacon, sliced julienne style
Sea salt & freshly ground black pepper
In a large pot boil two quarts of salted water. Add the
ramps and cook until tender, about
four minutes. Plunge the ramps immediately into an ice bath for a few seconds. Remove when
chilled and drain well on paper towels.
Using a medium sized skillet, cook the bacon until crisp.
Place on a paper towel to drain.
Add the ramps to the bacon fat in the skillet and season with salt and pepper. Sauté over medium heat until they are lightly browned and slightly caramelized.
Serve immediately, garnished with the reserved crispy bacon.