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Photo: Joy Howard
Active Time:10 minsTotal Time:10 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:10 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Ramps, though, like many of today’s superstar vegetables, have a long history that belies their present exoticism. The name wild garlic speaks to the other side of their story. Members of the allium family, they are native to eastern Canada and the eastern United States and are considered a harbinger of spring. Before they became the superstar spring vegetable, they were poor folks' food: a delicacy that was foraged when the dual-leafed shoots began to push through the ground heralding the arrival of spring. In much of the African American South and especially in Appalachia, where the food of poor Black and white people mixed and mingled, they were usually sautéed in bacon fat and were a foundational part of a traditional spring “tonic” meal consumed to build folks up after the winter. The bacon-infused mess of ramp greens was a meal in itself, perhaps with the addition of a slice of cornbread, and the ramps offered vitamins and minerals for those who had spent much of the winter without many green vegetables in their diets.
Now, I love ramps as much as the next person and when I can find them, I delight in their cleansing piquancy. This year, the word is that they are early to market and abundant. However, sometimes they are just not available and, frankly, sometimes I balk at their expense. Then I turn to my quick cheat, which is to sauté up a batch of charred scallions and coarsely chopped garlic to create a delicious mock ramps mixture that’s also economical and sustainable. I fold them into omelets, grind them up and make compound butters, add them to sautéed mushrooms and top off a steak or a piece of grilled fish and then blissfully indulge in my love for the stinking bulbs in all of their forms with neither the expense nor the search.
Cook Mode(Keep screen awake)Ingredients2teaspoonsolive oil2bunchesscallions (about 16 thick scallions), cut into 1-inch pieces including 4 inches of the green tops6large clovesgarlic, coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsolive oil
2bunchesscallions (about 16 thick scallions), cut into 1-inch pieces including 4 inches of the green tops
6large clovesgarlic, coarsely chopped
DirectionsHeat oil in a heavy cast-iron skillet over medium heat. Add scallion pieces and cook, stirring often, until slightly charred, about 5 minutes. Add garlic and continue to cook until the garlic is lightly toasted, about 2 minutes. If you prefer more tender scallions, add 1 teaspoon of water and cover the pan for 2 to 3 minutes to wilt the vegetables. Serve hot.To make aheadRefrigerate in an airtight container for up to 2 days.EatingWell.com, April 2021
Directions
Heat oil in a heavy cast-iron skillet over medium heat. Add scallion pieces and cook, stirring often, until slightly charred, about 5 minutes. Add garlic and continue to cook until the garlic is lightly toasted, about 2 minutes. If you prefer more tender scallions, add 1 teaspoon of water and cover the pan for 2 to 3 minutes to wilt the vegetables. Serve hot.To make aheadRefrigerate in an airtight container for up to 2 days.
Heat oil in a heavy cast-iron skillet over medium heat. Add scallion pieces and cook, stirring often, until slightly charred, about 5 minutes. Add garlic and continue to cook until the garlic is lightly toasted, about 2 minutes. If you prefer more tender scallions, add 1 teaspoon of water and cover the pan for 2 to 3 minutes to wilt the vegetables. Serve hot.
To make aheadRefrigerate in an airtight container for up to 2 days.
To make ahead
Refrigerate in an airtight container for up to 2 days.
EatingWell.com, April 2021
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Nutrition Facts(per serving)46Calories2gFat6gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
