Vegan, simple sautéed ramps with white beans on toast.
Today I’m keeping it real short and sweet because tomorrow I’m hosting Forever Spring, my early spring pop-up dinner. And things are getting a little hectic around here. Let’s discuss two very exciting things. Ramps, and toasters.
Ramps, sometimes called wild leeks, are pungent, highly sought after spring delicacies. Typically they are found growing in deciduous forest regions, mainly on the east coast. But they can be found as far north as Canada, as far west as Missouri {hi!} and Minnesota, and as far south as North Carolina and Tennessee.
Ramps are sort of a combination of chives and garlic and onions and shallots and leeks, all together in one beautiful allium. And, ramp season is short. Ramp season is now! If you can get your hands on ramps {make sure you and/or your farmer are sustainably foraging these babies}, I think a simple sautéed ramp dish is really the best way to enjoy them. Unless you have a large quantity and you are able to preserve some in ramp butter or pickled ramps.
Ramps are delicate, subtle even. They’re best paired with mellow ingredients in order to let their true flavors shine. I like mine with white beans, a little lemon juice, and plenty of salt. Toast is just the vessel. You could easily mix these sautéed ramps and beans with pasta. That would be delicious.
Toast. My Wolf Gourmet Four Slice Toaster makes it perfect every time. It is equipped with unique self-centering bread guides to deliver perfectly even results, regardless of bread type. Which is awesome for all you eating gluten-free bread {like me} because you know it goes from totally not toasted to burnt in seconds.
And I am giving away one of these to you! Wolf Gourmet has generously agreed to send a lucky reader a Four Slice Toaster {valued at $499}. To enter leave me a comment about ramps! Have you eaten them before? Yes, how do you like to eat them? No, are you intrigued? I’ll choose a winner at random on April 21st at noon Central, and notify the winner by email. Contest is open to readers in the United States.
- 1 bunch ramps {approximately 1/4 pound}
- 2 tablespoons olive oil, more to taste
- juice from 1 lemon
- 1 cup cooked white beans
- 1/4 cup parsley, chopped
- sea salt, to taste
- black pepper, to taste
- 4 slices toast
- Wash, dry and dice the ramps finely.
- Heat the olive oil over low heat in a large sauté pan. Add in the ramps and sweat for 5 minutes.
- Turn the heat up to medium-high, add in the lemon juice, stir and scrape all the brown bits from the bottom of the pan. Add in the white beans and cook for 1 minute or until heated through. Then add in the parsley, and season with salt and pepper. Add more olive oil if the mixture is a little dry.
- Serve the beans warm, on toast of your choice, with an extra drizzle of olive oil.
{{this giveaway is closed}}
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This post is in partnership with Wolf Gourmet; all opinions are my own.
Sarah
Sunday 23rd of April 2017
I have never had them, but now I def want to!
JB
Wednesday 19th of April 2017
Never had ramps, but I'll look for some this weekend at a farmers' market in Kansas City or at a specialty grocery. If I can't find them I think I'll try making this recipe with leeks and garlic chives.
Sherrie
Wednesday 19th of April 2017
Leeks and garlic chives would be a great alternative!
Nancy
Monday 17th of April 2017
No ramps at my farmers' market on Friday, next week, I was told. I'll be back and I can't wait to try them on this toast with beans.
Steph
Monday 17th of April 2017
I've never had ramps.
Jillian Too
Monday 17th of April 2017
I love ramps roasted with potatoes but I don't eat them very often.