Ramps season barely lasts longer than a springtime sneeze. If you haven’t had them, they are typically described as ‘wild onion’ or sometimes ‘wild leeks.’ The latter designation i think is an effort to attest to the subtle and mild flavor, as the bulb is more onion-like in shape. The greens are unique- big floppy things. They resemble allium.

You might have another week in the season to try cooking them yourself, and I say do it. Here is a super simple method that produces ramps suitable as a side dish or as a bed for braised fish. I also enjoyed them on a pulled pork sandwich.

First cut off the tentacle-like roots. I use a scissors. I’m a champion of scissors as a culinary tool. They’re really convenient for certain cutting tasks. This is one. Pizza is another.

Then give them a thorough washing. They aren’t as bad to clean as leeks because they don’t grow in sand.

Next, a quick saute in olive oil reduces the bulk and adds a layer of flavor.

Follow by adding 1/2-3/4 cup of chicken stock and a couple of grinds of coarse black pepper. Cover and simmer for 5-7 minutes.

When the bulb is readily pierced with a fork, take them out, reduce the liquid and give the ramps a quick drag through the reduction.

You’ll be pleasantly surprised at the mild and sweet character of braised ramps. Personally, I can’t stand it when people refer to savory dishes as ‘sweet,’ but here it’s too true to ignore.

They are perfectly suited to serve as a veggie side. Also, they make a nice bed to a piece of Chilean Sea Bass, hake, striped bass- any mild fish I think would work well. 

Once again, proof that simple ingredients need only a simple preparation.