Grilled Ramps

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  • 2 bunches ramps, about 1 lb
  • ¼ C olive oil
  • salt and pepper
  1. Clean the ramps thoroughly and allow the to dry completely. If the ramps are still wet when they hit the grill they will steam instead of roast
  2. Toss everything together and grill over the hottest part of the grill until the leaves are charred and the bulbs are slightly tender
  3. If the leaves begin to burn and the bulbs aren’t at all soft, pull the ramps to the side and let them slowly cook off the direct heat of the grill
  4. Serve with a runny egg or as part of a big vegetable platter

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ramps