A decadent yet simple springtime dish.
|1 bn||ramps (bulbs and greens, cleaned and roughly chopped)|
|1⁄4 c||carrots (small dice)|
|1⁄4 c||black radish (small dice)|
|1⁄2 c||mushrooms (chopped)|
|1⁄2 c||vegetable broth|
|2 T||dry sherry|
|1⁄4 c||heavy cream|
|2 c||spinach (fresh, roughly chopped)|
|1⁄2 c||kale (fresh, roughly chopped)|
In saute pan, heat oil and butter until the butter is melted. Add the ramps, carrots, black radishes, and mushrooms. Simmer 4-5 minutes until carrots and radishes are softened. In the same pan, add the vegetable broth and sherry. Cook over medium heat for about 10 minutes. Add the heavy cream and simmer to infuse flavors and thicken slightly. Add the spinach and kale, stir to wilt the leaves.
Serve hot over cooked pasta of your choice. Penne, elbows, spaghetti, or fettucine can be used successfully.