It took me a while to warm up to kale, but ramps? I’ve loved them from the first taste! Ramps are wild leeks that taste like a combination of garlic and green onions. Ramp season is early spring and is quickly wrapping up so to use up the last of my stash, I decided to make a super quick dinner with wilted kale and shallots. I may or may not have eaten the entire bowl. Hey, it’s kale so that’s ok, right?
Kale is tender and delicious when wilted and cooked with garlic or ramps. I just can’t get enough of it. Topped with sriracha and served over rice, it’s totally irresistible!
Wilted Kale with Ramps and Rice
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4 Servings 1x
Ingredients
- 1 teaspoon olive oil
- 1 shallot, finely chopped
- 1 bunch (8 ounces) fresh kale; ribs removed, leaves thinly sliced (6 cups)
- 1 bunch ramps, thinly sliced
- 1/4 cup water
- 2 cups cooked white rice
- Grated Parmesan Cheese
- Sriracha Sauce
Instructions
- In a 12-inch skillet, place the olive oil and shallot. Cook for 2 minutes on medium-low heat to soften. Add kale, ramps and water, increase heat to medium-high. Stirring frequently for 3 to 4 minutes or until the kale is crisp-tender and wilted, add more water if necessary.
- Serve over rice topped with grated Parmesan cheese and Sriracha sauce.
What’s your favorite recipe for ramps?
More articles and recipes on Ramps and Kale:
Why There’s a Black Market for Ramps in Quebec from Modern Farmer (Crazy huh?!)
Wilted Kale and Lentil Salad from Budget Bytes
Ramps from Ramps Shells & Cheese
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