This ramp puree is versatile and delicious ingredient, and can be frozen for long term storage. Try mixing it in risotto, in scrambled eggs, tossing it with cooked veggies or pasta…etc etc etc.
This recipe only uses ramps’ long, delicate, bright green leaves…leaving the more robust bottoms/whites for use in sautes and other recipes.
- Greens (top leaves) from 1lb (or more) of Wild Ramps
- Olive Oil
- Salt & Pepper to taste