Grilled Ramps with Lemon and Sea Salt

Grilled Ramps with Lemon and Sea Salt

Charred ramps turn tender and sweet with a quick toss on the grill.

Total 15 min Makes 4 servings Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Wild ramps get a brief high-heat char that mellows their sharp garlicky bite while keeping the bulbs tender. A squeeze of lemon and a scatter of flaky sea salt is all they need, making this a quick spring side for grilled meats or fish.

Ingredients

  • 1 pound ramps, roots trimmed and rinsed well
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 teaspoon flaky sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Preheat a grill or grill pan to high heat.

  2. Pat the ramps dry with a towel and trim away any slimy or damaged root ends.

  3. Place the ramps in a wide bowl, drizzle with olive oil, and toss gently to coat the bulbs and leaves evenly.

  4. Lay the ramps perpendicular to the grill grates and grill, turning once with tongs, until the bulbs are tender and the leaves are charred and crisp at the edges, 3 to 4 minutes total.

  5. Transfer the ramps to a platter, squeeze the lemon halves over the top, and sprinkle with flaky sea salt and black pepper.

  6. Serve warm, directly from the platter.

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    Grilled Ramps with Lemon and Sea Salt

    Wild ramps get a brief high-heat char that mellows their sharp garlicky bite while keeping the bulbs tender. A squeeze of lemon and a scatter of flaky sea salt is all they need, making this a quick spring side for grilled meats or fish.

    15 min 4 servings 90 cal

    Ingredients

    • 1 pound ramps, roots trimmed and rinsed well
    • 2 tablespoons olive oil
    • 1 lemon, halved
    • 1 teaspoon flaky sea salt, plus more to taste
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Preheat a grill or grill pan to high heat.

    2. 2

      Pat the ramps dry with a towel and trim away any slimy or damaged root ends.

    3. 3

      Place the ramps in a wide bowl, drizzle with olive oil, and toss gently to coat the bulbs and leaves evenly.

    4. 4

      Lay the ramps perpendicular to the grill grates and grill, turning once with tongs, until the bulbs are tender and the leaves are charred and crisp at the edges, 3 to 4 minutes total.

    5. 5

      Transfer the ramps to a platter, squeeze the lemon halves over the top, and sprinkle with flaky sea salt and black pepper.

    6. 6

      Serve warm, directly from the platter.