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    Home » Leafy Greens

    Grilled Ramps with Chokecherry Sauce

    Published: Apr 23, 2020 Modified: Feb 20, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    Just like green onions, ramps can be grilled or roasted and eaten as a side dish, and it's a great way to have them-especially the youngest first batch that you harvest that'll be the most tender. Here I serve them with a sweet and sour chokecherry sauce.

    There's just something about chokecherry sauce that is ridiculously good here. Ramps and their onion-y friends are some of the most versatile things, and they pair well with just about everything but dessert.

    Sweet counterpoints might not be the first thing that comes to your mind, but they're great, especially used to cut through the smoky taste of grilling the ramps over a ripping hot wood fire, or, if you're bold, cooking them briefly placed directly on the coals or a hot stone. Asian style condiments like teriyaki or similar sweet-tangy things are also great.

    Ok, so what if don't have any chokecherry sauce? No chokecherry? No problem. The basic Idea here is that we're serving grilled oniony ramps with some sort of sweet and sour condiment. If you don't have chokecherry sauce laying around, you can reach for any sort of sweet and sour thing you have--preferably fruity. Here's a few ideas, get creative and see what you can come up with.

    If you don't want to lick your plate, let me know.

    Chokecherry gastrique substitutions

    • Pomegranite molasses
    • Homemade jam or jelly thinned with vinegar and cooked until syrupy
    • Balsamic vinaigrette (not my favorite, but in a pinch it could work)
    Grilled Ramps with Chokecherry Sauce Recipe (2)
    Grilled Ramps with Chokecherry Sauce Recipe (2)
    Print Recipe
    5 from 1 vote

    Grilled Ramps with Chokecherry Sauce

    Grilled ramps or wild spring leeks with chokecherry sauce. Serves 4-6
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Appetizer, Side Dish
    Cuisine: American
    Keyword: Chokecherries, Ramps, Spring Vegetables
    Servings: 4 Servings
    Calories: 75kcal
    Author: Alan Bergo

    Equipment

    • Grill

    Ingredients

    • 8 oz Ramps 1-2 oz per person depending on how much you like ramps
    • Kosher salt and fresh ground black pepper to taste
    • 1.5 teaspoon Cooking oil
    • 2-3 Tbsp Chokecherry gastrique or another tart, slightly sweet condiment you like.

    Instructions

    • Prepare a very hot fire, or get griddle or large pan very hot. Very lightly oil the ramps, season with a pinch of salt, then cook--it's ok if you get a little char on them, it will taste great with the sweet ness of the sauce.
    • Young ramps are the best for this, and will cook very fast. If your bulbs are larger, you may want to dunk them in boiling water first, or cook them on a hot spot of the grill for longer than you cook the leaves.
    • Grilled ramps are amazing, but you don't want to bite into un-cooked ramp bulb. Put the cooked leaves on a serving plate, drizzle with the sauce and a few cracks of pepper and serve. Add a steak, piece of chicken or fish and it's a meal.

    Notes

    Instead of ramps, you can use large spring onions for this recipe. 

    Nutrition

    Serving: 2oz | Calories: 75kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 964IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

    More 

    Ramps: Harvesting, Sustainability, Cooking and Recipes 

    « Sweet and Sour Wild Cherry, Berry or Grape Syrup
    Braised Pheasant Legs In Morel Sauce »

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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