“This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”
|24||ramps (or 1-2 dozen young leeks)|
|3 T||olive oil|
|3 T||white wine (or sherry vinegar)|
|3 T||sherry (light-colored)|
|black pepper (for garnish)|
1.) Thoroughly rinse and clean the ramps. Remove the leaves or green top and hold onto them. (Throw them in a salad for an oniony flavor, add to stir fry, throw them into scambled eggs, etc).
2.) Warm olive oil in skillet over medium-high heat. Add ramps and brown. This will take about 5 minutes.
3.) Add the honey and the vinegar. Swirl to combine in the pan.
4.) Turn down the heat to low and simmer until the liquid in the pan thickens to a glaze.
5.) Serve hot with black pepper!