Ramps are a springtime delicacy foraged from forests across the Appalachian region and cherished for their tantalizing garlic-onion flavor. Ramps can be cooked in several ways, but sautéing allows their flavor to truly sing and tempers their pungency. Read on to learn how to cook ramps perfectly at home.

1. What Are Ramps?

Ramps are a type of wild onion that grows in forests across the Appalachian regions of North America. They are one of the first green, leafy plants to emerge in woodlands as winter gives way to spring, making them a beloved foraged food.

In appearance, ramps look very similar to scallions or green onions. The edible portions are the broad green leaves and the small bulbs. The bulbs resemble tiny cloves of garlic covered with a light purple or red-tinged skin.

2. What Do Ramps Taste Like?

Their flavor is often described as a pungent combination of garlic and sweet onion with a green, herbaceous note. When raw, ramps pack quite a punch – they’re very strong-smelling and can make your eyes water! However, just a quick sauté or roasting tones down the pungency substantially.

3. How To Cook Ramps

Ingredients

  • 1 bunch ramps, cleaned and green tops sliced (save bulbs for another use)
  • 1⁄2 lb small new potatoes, halved
  • 2 tbsp olive oil
  • 4 eggs
  • 2 tbsp milk or cream
  • 1⁄4 cup crumbled feta or goat cheese
  • Salt and pepper

Instructions

Heat oil in a large nonstick skillet over medium high heat. When shimmering, add the potatoes cut-side down in a single layer. Cook for 5 minutes until nicely browned.

Flip potatoes and push to one side of skillet. Add ramp tops to the cleared space and cook for 1 minute just until wilted.

Whisk eggs with milk or cream in a small bowl. Pour into skillet, using a spatula to gently stir and scrape cooked bits from the bottom as the eggs set.

When eggs are softly set but still moist, remove skillet from heat. Fold in feta cheese so it melts slightly.

Serve ramp scramble immediately, seasoning with salt and pepper to taste. The sweet caramelized potatoes perfectly complement the rampy eggs.

This skillet dish makes for a satisfying brunch, light dinner, or even appetizer when served in smaller portions. While the brief cooking tames their pungency, the ramp tops still infuse the whole dish with the essence of spring. Take advantage of ramps during their narrow harvest window and amplify their flavor by sautéing them.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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