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Sauteed Ramps and Kale

April 14, 2012

I recently discovered ramps and they are delicious!  Ramps are a type of wild spring onion that tastes like a mix between onions and garlic.  The flavor isn’t overpowering and I love this simple dish that highlights their flavor.

I think this might be one of the best vegetable dishes I’ve ever made.  It’s also one of the simplest.  Unfortunately you can only get ramps for a short window in the Spring, otherwise I’d be eating this dish year round.  If you see ramps at your local market, you must try them!

Sautéed Ramps and Kale
serves 2-3

2 tablespoons olive oil
one bunch of ramps (about 1/4 pound), white and green parts, cut into 1″ pieces
one large bunch of kale (preferably lacinato), stems removed and torn into medium pieces
kosher salt and freshly ground black pepper
In a large sauté pan heat olive oil over medium heat.  Add ramps and sauté for 3-5 minutes, until fragrant and starting to brown.  Add kale to the pan with water from washing still clinging to the leaves (if you dried the kale, add a few tablespoons of water).  You may need to let the first batch of kale cook down a bit before adding the rest.  Stir the kale as it wilts to combine with the ramps.  Cook until the kale is completely cooked, about 5-7 minutes, lowering the heat if necessary to prevent burning.  Season with salt and pepper.

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