Simple Sautéed Ramps with White Beans on Toast

Easy, simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.
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Vegan, simple sautéed ramps with white beans on toast.
Simple Sautéed Ramps + White Beans on Toast | Simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.


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.

Simple Sautéed Ramps + White Beans on Toast | Simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.

Simple Sautéed Ramps + White Beans on Toast | Simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.

Simple Sautéed Ramps + White Beans on Toast | Simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.

Simple Sautéed Ramps + White Beans on Toast | Simple sautéed ramps are spring's best. Ramp's pungent, garlicky, oniony, flavor pair best with simple food to showcase their beauty.

Simple Sautéed Ramps with White Beans on Toast
Author: Sherrie Castellano | With Food + Love
Prep time:
Cook time:
Total time:
Serves: 4 servings
The entire ramp is edible, from the white bottom to the green leaf. There is no true substitute for ramps, but a mixture of diced shallots and leeks, and a small amount of chopped spinach could be used in it’s place. These simple sautéed ramps with white beans are delicious on toast of course, but wonderful mixed in with pasta or over risotto or polenta. This dish can be made ahead of time.
Ingredients
  • 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
Instructions
  1. Wash, dry and dice the ramps finely.
  2. Heat the olive oil over low heat in a large sauté pan. Add in the ramps and sweat for 5 minutes.
  3. 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.
  4. Serve the beans warm, on toast of your choice, with an extra drizzle of olive oil.

{{this giveaway is closed}}

This post is in partnership with Wolf Gourmet; all opinions are my own.

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Comments

  1. Wow! I’ve never tried ramps but it looks quite interesting! Love to try new things to eat.

  5. I’ve had ramps as part of dishes in restaurants but, I’ve never made them at home before. I’ve heard a lot about ramps lately and this recipe has inspired me to cook with them in my own kitchen. Thank you!

  8. I’ve never eaten ramps before, but I like all things leeks, garlic, onions, and shallots! Do you know anywhere in Missouri that you can find them?

  9. I haven’t heard of ramps before but, now I will be on the look out for them at a farmers’ market.

  10. I have tried them though they are hard to find out here in California. I love the idea of combining them with white beans so I may find an alternative!

  11. I have never even seen a ramp in the flesh (or heard of them in the singular – doesn’t “a ramp” sound wrong?). But I love the idea of foraging and am willing to try!

  12. I have never had ramps, but always hope that I’ll be walking along a trail while hiking and stumble upon some! They sounds perfect.

  13. Last spring I made an asparagus soup with sautéed ramps topped with crispy shiitake bacon. It was magical.

  14. Hi Brie – ramps are hard to find in Missouri. This is the first season {since moving here from Philly two years ago} that scored some. I purchased these at a local farmers’ market in St. Louis. Markets are probably the best places to find them, unless you’ve friends with some cool in the know foragers!

  16. I love ramps. They are abundant where I live. I would also love love love this toaster!

  17. Hi Sherry
    This recipe looks wonderful. I am gluten free and always looking for toasted sandwich recipes.
    The wolf toaster would be so nice to have. I still use my 1980 sunbeam toaster.
    Hope our local farmers grow ramps this summer. Always looking for bean recipes also following a complete vegan diet.
    Thank you for all the great recipes!

  18. You had me at ramp butter! I’ve never prepared ramps before but, I always love the smell when breaking them off in the wild.

  19. I am usually eating it as a type of Korean (soy sauce based) pickle. It’s always one of my favorite pickles ever. Also, your dish looks yummy! Love beans, bread and ramp! I can’t wait to try. Thanks for sharing.

  20. I once worked in a farm to table based restaurant and always saw ramps in the walk in cooler and wondered what they tasted like. I was a pastry chef so I didn’t utilize them, but now I want to try them! This looks delicious! Would love to win!

  21. I’ve never even heard of ramps before but I love trying out new greens! I’m going to try to find these now.

  22. I always see ramps at the farmers market but was intimated. Sounds like I can easily make this and incorporate into my spring dishes!

  23. I’ve never had ramps but, I do have a toast obsession! This recipe sounds fab. Now if I can just get my hands on an elusive bunch of these babies.

  24. I love making ramp pesto! A little goes a long way and it coats pastas, warm veggies and grains beautifully. And a little spread on good toast was never a bad idea!

  26. My favorite way to cook ramps is roasting. I pair them with pasta, eggs or just devour them alone.

  27. I’ve never had any ramps, but I’m definitely intrigued. So much so that I’m thinking of getting seeds to see if I can grow them in my climate (just started renting a plot at local community garden). Thank you so much for the inspiration!

  28. I’ve had ramps on pizza (as a pesto) with oysters and clams and stinging nettles and lots of other weird stuff! And with pasta! I think foraging for ingredients makes the dish that much more appealing.

  29. My mouth is watering! I wish I had some to put on a wild mushroom pizza with a bechamel sauce and gruyere.

  30. I’ve never had ramps before but they sound delicious! I’ve always hear about them but never really realized what they are. I will definitely have to seek them out and try them this spring!

  31. I’ve made pesto with basil and ramps once! It was AMAZING! This looks delicious though – I love most things on a good piece of toast!

  33. I have, unfortunately, not gotten my hands on ramps. I’m DYING to use them in my cooking because I’m an allium obsessive. I just know that I’d fall in love. Also, good luck at your pop-up Sherrie! One day I will make it to one, xoxo.

  34. I have never heard of ramps but, will definitely start out to my favorite farmers’ market in search of. Perfect recipe since I’m a diabetic, thank you.

  37. I have had cooked ramps in a pasta dish. Yummy! Very intrigued to try pickled ramps as I read they are delish.

  38. I’ve never really known what to do with ramps, but this bean combination on toast sounds divine. I also love the idea of pesto from an above comment. I’ll be on the lookout at the farmers’ market for them. Good luck at your spring pop-up (that sounds so fun!), and happy Spring! xo

  40. I have never had ramps. Or even seen them before your post. Thanks for the intriguing information.

  41. Yes! Yes! Yes! I adore ramps and had them for the first time in Italy, and even was able to help forage for them. A fantastic family adventure that makes me smile each spring. Now I hope to catch them at our local co-op but it’s never consistent.

  42. Ramps? I live in the southeast but, have never heard the term. What I do have in my frig right now are something called lil’ bo’s. They’re baby vidalia items complete with the green stem. Planning to try this: slice and caramelize the onions, mix with sauteed chopped mushrooms, chopped tomatoes, and wilted baby spinach, served on bruschetta (or toast!). Sure would love the Wolf Toaster! Thank you for the opportunity to win it.

  44. I’ve never heard of ramps before but, this recipe looks delicious. Can’t wait to try!

  45. I’ve heard so much about them and want to try them but, I’ve never been able to here in California. Someday when I’m traveling perhaps.

  46. That toaster looks life changing! I just recently transplanted to the east coast, so I’ll keep an eye out for ramps on my next produce run. Your recipe seems like the perfect intro to a new spring treat! Even using my current lackluster toaster.

  48. I wish I could find ramps on this coast, I never do! They sound wonderful. And so do all of your pop ups lady, hope you have tons of fun with this spring event! xx

  49. I’m a huge fan – gently cooked in olive oil with garlic, served with some crusty bread. My sister actually just foraged some =)

  50. I am no ramp expert but want to give them a try! Thanks so much for the awesome giveaway.

  51. I have not tried ramps, but being in the mid-Atlantic region I am going out to find them. This recipe looks yummy and I’ll bet ramp-butter would be good on four slices of toast as well!

  53. Howdy!! Good luck on your pop-up tomorrow – it sounds super delicious! Regarding ramps, I have a long and strong love affair with them that began back in 2010 at Barolo Grill here in Denver. I ate them tossed in a simple tagliatelle pasta dish with some Arneis, and it was earth-moving. Since then, I am on a constant quest to find them. I’ve even called up local chefs to ask their secret sources, when I could no longer find them in the markets. True stories here. XO! PS – I would make ramp toast in this toaster, for sure. ;-)

  54. I have never tried ramps but being from the mid-Atlantic region I will be looking for them. This recipe looks yummy! I’ll bet ramp butter would be good on toast as well.

  55. I’ve never had them but, I love the beans and toast combo so I’m definitely ready to give ramps a try! This dish sounds simple and delicious.

  56. i have never had ramps as I don’t know where to find them but would certainly love to try them.

  57. I’ve never had ramps but they sound delicious. I’ve never seen them for sale here in Florida maybe it is too tropical for them? This recipe looks tasty though….could I just substitute leeks?

  58. Ramps are the first thing I look for in the forest early spring. So delish sautéed w garlic & lemon. YuM! Happy Spring! :D

  60. Never even heard of ramps, but they sound delicious. I’ll definitely be on the look out for them now that I know what they are and how to find them. Thanks for the tip!

  61. I have never had ramps either, but I am definitely intrigued! This looks delicious. :)

  62. What a sweet giveaway! Thanks.

    I’ve had ramps dining out but always seem to arrive too late to the farmers market to snag some for my own kitchen. Very intrigued though and continue to keep my eyes peeled. I’ve “pinned” this recipe in case I’m successful in my hunt.

  63. I have never heard of ramps before. I am new to the cooking world and I have a adventurous palate so I will try anything. And they sound delicious!

  65. I haven’t tried ramps yet, but this is the first recipe I’d like to try. I have been trying to grow my own for several years and this year is the first successful year! They should be ready to harvest next year.

  66. What does ‘sweat’ mean in this phrase: “Add in the ramps and sweat for 5 minutes.”? Ramps and beans for Easter dinner (along with ham, for those who love that tradition).

  67. Hi Lona, sweat is a cooking term meaning to cook the ramps gently over low heat, allowing some liquid to evaporate and aromas to release. A quick Google will give you more info if you need it. I hope this helps!

  68. I’ve never tried ramps, but I’m sure I would like them. They look a lot like green onions which I love! I’ve never seen them in any stores here in Northern California, though. Where are they popular?

  71. 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.

  72. 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.

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