If you live in the Northeastern United States, the Midwest, or Appalachia, it is ramp season—a season that can be as short as a few weeks. Ramps are a type of wild allium, sometimes called wild onions, wild leeks, or wild garlic. They are harvested primarily by foraging, which makes them expensive. I love ramps plain, just lightly sautéed in olive oil. However, recently, I decided to pair them with peas, in much the same way as the popular peas and pearl onions. I found the result of my Butter-Braised Ramps and Peas very appealing.
Wash and dry the ramps. Trim off the hairy ends, then chop the bulbs.
Chop the bulbs.
Next, chop the red part of the stems into small pieces.
Chop the stems.
Melt the butter in a saucepan over low heat. When it is melted add the chopped bulbs and red stems.
Sweat the bulbs in butter.
Cover and cook the bulbs and stems over low heat for about 3-5 minutes until the bulbs are just tender, but not mushy. They are basically just sweating in the butter.
In the meantime, chop the broad leaves. When the bulbs are tender, add the chopped leaves, cover and cook another 2-3 minutes until the leaves are wilted.
Add the chopped leaves.
In another saucepan, boil some water. Add the cup of frozen peas to the boiling water and leave them just until they are fully thawed. Do not cook them. You want them as tender and fresh as possible.
Look for peas marked “petite peas” or “sweet peas” (petits pois in French). These very young peas are much more suitable to this dish than older tougher peas.
Drain the peas, and stir them into the braising ramps. Taste for salt and pepper. You could nicely add some fresh chopped mint do the Butter-Braised Ramps and Peas if you wish.
Add the peas.
