Monday, April 16, 2012

Sauteed Spinach and Ramps

Spring has certainly sprung!

 Never before, it seems have I noticed such abundance of amazing flowering trees.
Among the many favorite things of Spring are ramps.


Ramps grow near the streams in the spring.
They are a delightful nuanced onion, reddish green lush leaves that change to thin red and white tubes with roots attached, sold in bunches, mainly at farmers markets. They have a suble gentle onion/garlic, fresh flavor that lends itself to innumerable applications in the kitchen. I choose to share a very simple preparation that is quick and delicious and a great accompaniment to any entree, particularly fowl or eggs. But can easily also accompany steak or grains.


1 Tbs. Olive oil
2 Bunches of ramps washed, sliced thin, roots removed
1 Lb. baby spinach
1/8-1/4 tsp. fresh grated nutmeg
1/8 tsp. sea salt
ground black pepper to taste

Place 1 Tbs. Olive oil in a 10" dutch oven. Over medium high heat, add the ramps and sautee' until the ramps have softened and are wilted.

Add the spinach and stir. Add the nutmeg, salt and pepper. Add 1/8 cup of water. Stir and cover the pan. Lower the heat and sweat for 2 minutes. Stir the pan.

Cook until the spinach is wilted and stir to be sure the seasonings are evenly distributed.
Serve immediately. Makes 4 servings

Recipe, writing and photos by Karen Pickus 2012
Courtesy Karen Pickus 2012

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Finished Slaw

Finished Slaw
Ready to eat!