I love ramps and I recently bought a huge bunch locally foraged by High Ridge Hydroponics. I made this recipe once on the fly and was hooked.
Ingredients
1 bunch of ramps, chopped – separate bulbs from leaves
2 tbsp olive oil
1/2 cup fresh English peas
1 cup leftover rice
1 egg
salt and pepper, to taste
Directions
- In a large skillet heat olive oil and add the chopped ramp bulbs. Cook about 2 minutes until fragrant.
- Add green tops and peas. Season with salt and pepper. Sauté until leaves are wilted.
- Add rice. Toss to combine.
- Cook for about 5 minutes and plate.
- Top with a fried egg, preferably sunny side up.
