Sally's Ramps with Bacon
From Saveur Cooks Authentic
American, by Saveur Magazine.
Ramps are wild leeks, with pungent bulbs and
leaf-shaped shoots. Writer Sally Schneider learned
how to cook them this way at the annual ramp festival
in Helvetia, West Virginia, which she attends every
2 lbs ramps
1/2 lb sliced bacon
Freshly ground black pepper
To clean ramps, peel off the outer skin, then trim off
and discard roots. Wash under cold running water to
rinse away any dirt and grit clinging to the bulbs or
leaves. Cut bulbs from the leaves and reserve both.
Fry bacon in a large skillet over medium heat,
turning occasionally, until crisp and golden brown,
about 15 minutes. Remove bacon from skillet, drain on
paper towels, and set aside. Pour off all but about 2
Tbsp bacon grease from pan.
Add ramp bulbs and 1/2 cup 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 in
bacon and cook until ramps are soft and all liquid has
been absorbed. Season to taste with salt and pepper.
serves 4 to 6