By: Adapted from Hunger Angle Gardener Cook: http://honest-food.net/
“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 sautéed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”
Time: Preparation 20 minutes
Serving: 4
Ingredients
- 24 ramps
- salt
- 3 tablespoon olive oil
- 3 tablespoon white wine
- 3 tablespoon sherry
- black pepper
Preparation
- 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 scrambled eggs, etc).
- Warm olive oil in skillet over medium-high heat. Add ramps and brown. This will take about 5 minutes.
- Add the honey and the vinegar. Swirl to combine in the pan.
- Turn down the heat to low and simmer until the liquid in the pan thickens to a glaze.
- Serve hot with black pepper!
