All articles filed in Olive-Oil Braised Ramps

I caught the passion for ramps over 40 years ago at my first West Virginia Ramp Supper whose menu was laced with bacon and cornbread. For decades, I’d travel down there to get a transformative blast of ramps, both raw and cooked. Although I’ve cooked ramps in all sorts of ways, my go to method for using them in all sorts of preparations is Italian-style, braised in olive oil.