RAMPS BRAISED IN OLIVE OIL
Provided by Molly O'Neill
Categories side dish
Time 50m
Yield 6 servings as a side dish
Number Of Ingredients 3
Steps:
- Place olive oil in a large, shallow pan with a tight-fitting lid over high heat. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap. Reduce heat to medium, and add ramps to pan. Toss to coat each leaf with oil. Working quickly, dry second bunch and add to oil, tossing until ramps wilt. Continue with remaining ramps, adding more oil if necessary.
- When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes. Season again if desired, and serve.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 60 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 521 milligrams, Sugar 4 grams
ORECCHIETTE WITH RAMPS AND FAVAS
"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
- Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
- Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.
HONEY-VINEGAR PRESERVED RAMPS
This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Ramps are wild onions that grow mostly in the Eastern United States. Their season typically is mid-April to mid-May, depending on weather. They are hot ticket items in farmers' markets and typically are snapped up fast. Most people like to chop up ramps and use them like scallions in dishes, such as quiche or stir-fry. Others like to make compound butter or ramp pesto. I prefer to quickly soften them whole and preserve them in a mix of olive oil, vinegar, and honey to have on hand.
Provided by Darcy Lenz
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
- Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
- Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
- Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 13.6 g, Fat 10.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 62.8 mg, Sugar 10 g
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.
Provided by Leah Koenig
Categories Chicken Roast Passover Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
- Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
- Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
- Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.
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