Recipe by mollypaul
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate
- 2 lbs ramps, cleaned and trimmed
- 1⁄2 lb sliced bacon
- salt, to taste
- black pepper, to taste (freshly ground)
Directions See How It's Made
- Cut ramps bulbs from the leaves and reserve both.
- Fry bacon in a large skillet over medium heat until crispy; drain on paper towels and set to the side.
- Pour off all but two tablespoons of bacon grease from pan.
- Add ramp bulbs and a half cup of water to same skillet and cook over medium heat, stirring frequently, until bulbs are soft, about 15 minutes.
- Coarsely chop leaves, add to skillet.
- and cook until wilted.
- Crumble bacon, add to skillet and cook until ramps are soft and all liquid has been absorbed.
- Season to taste with salt and pepper.