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“DH and I enjoyed this way to serve ramps (wild leeks) that we picked while up north in Traverse City. This recipe is from the Blog. While the grilling time was spot on for smaller ramps, we had some huge ones in our stash and felt they could have gone a little longer on the grill.”

Ingredients Nutrition


  1. Wash the ramps under running water, pull off any translucent outer skins that are clinging to the root end. Then trim the roots off.
  2. Toss the ramps in olive oil to coat along with salt and pepper. Put them on a hot, well oiled grill with the higher heat hitting the stems, lower heat on the leaves (what configuration this ends up being depends on your grill design).
  3. Grill ramps for about 2 minutes a side. The greens can be somewhat charred and the root end should have nice grill marks.
  4. If you don’t have access to a grill, you can also use an oiled cast-iron grill pan or skillet on a kitchen stove. Just turn your stove’s heat up to high and make sure the pan is very hot before adding the ramps.

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