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 and grilling allows their flavor to truly sing and tempers their pungency. In this article, I will instruct you how to cook ramps perfectly in 2 different ways.
1. Frequently Asked Questions
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.
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 grilling tones down the pungency substantially.
Are Ramps Good for You?
Yes, ramps are definitely good for you!. They’re rich in vitamins A and C, antioxidants, and essential minerals like iron and calcium. They also contain sulfur compounds, which are believed to have potential health benefits, including supporting heart health and boosting the immune system.
2. How To Cook Ramps on Stove
Ingredients
- 1 bunch ramps (about 10–15 ramps), cleaned and trimmed
- 1 tablespoon olive oil
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Instructions
Prepare the ramps
Start by rinsing the ramps thoroughly to remove any dirt or grit.
Trim off the roots of the ramps (the bulb end), leaving the tender white stems and green leaves. If the stems are thick, you can slice them into smaller pieces so they cook evenly.
Heat the olive oil
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Let the oil warm up for about 1–2 minutes until it’s shimmering but not smoking.
Sauté the ramps
Add the ramps (both the white stems and the green leaves) to the skillet. You should hear a slight sizzle as they hit the oil.
Sauté the ramps for about 3–4 minutes, stirring occasionally. The white stems will soften first, and the green leaves will wilt as they cook.
Season the ramps
After the ramps are tender and slightly caramelized, season with a pinch of kosher salt and freshly ground black pepper. Stir well to evenly coat the ramps with the seasoning.
Finish cooking
Continue to sauté for another 1–2 minutes, allowing the ramps to cook through and absorb the flavors of the oil and seasoning. The white stems should be tender, and the green leaves should be soft but still vibrant in color.
You can enhance the flavor by adding a splash of lemon juice or a sprinkle of red pepper flakes for some heat.
Serve
Once done, remove the skillet from the heat. Transfer the sautéed ramps to a serving dish, and serve immediately.
Sautéed ramps make a great side dish for fish, chicken, or as a topping for pasta or rice. You can also incorporate them into omelets or grain bowls.
3. How To Cook Ramps on Grill
Ingredients
- 2 bunches ramps (about 20–30 ramps), cleaned and trimmed
- 2 tablespoons olive oil
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Instructions
Prepare the ramps
Rinse the ramps thoroughly under cold water to remove any dirt or grit.
Trim off the root ends of the ramps (the bulb end), leaving the tender white stems and green leaves. You can cut the ramps into halves or thirds depending on the length, but leave them in larger pieces so they don’t fall through the grill grates.
Preheat the grill
Preheat your grill to medium-high heat (around 400°F/200°C). If using a charcoal grill, make sure the coals are evenly distributed for direct grilling. For a gas grill, make sure it’s heated evenly.
Season the ramps
Place the cleaned and trimmed ramps in a large bowl. Drizzle with 2 tablespoons of olive oil, and toss to coat the ramps evenly.
Sprinkle a pinch of kosher salt and freshly ground black pepper over the ramps, tossing them again to season evenly.
Grill the ramps
Place the ramps directly on the grill grates in a single layer, perpendicular to the grates so they don’t slip through.
Grill the ramps for 3–4 minutes on one side, then flip them using tongs and grill for an additional 2–3 minutes, or until they’re tender and lightly charred. The white stems will soften, and the green leaves will slightly crisp and char.
Optional: Use a grill basket or foil
If you prefer not to worry about the ramps falling through the grates, you can use a grill basket or place them on a piece of heavy-duty aluminum foil with small holes poked through to allow the heat to circulate.
Check for doneness
The ramps are done when they are soft and slightly charred, with a nice smoky flavor. The white stems should be tender but still have a bit of bite, and the green leaves should be slightly crisp but not burnt.
Serve
Once the ramps are grilled, remove them from the grill and transfer to a serving platter. You can squeeze a little lemon juice over the ramps or sprinkle with grated Parmesan for added flavor.
Serve immediately as a side dish, or use them as a topping for grilled meats, in a salad, or on top of pasta.
Whether you choose to sauté or grill your ramps, both methods will highlight their distinctive flavors and tender texture. Sautéing ramps gives you a quick, flavorful side dish that’s easy to prepare, while grilling ramps adds a smoky char and enhances their natural sweetness. Try both methods and discover which one you love most!
