- 2 pounds ramps, trimmed and cleaned
- 1/4 pound apple-smoked bacon, julienned
- 4 tablespoons chicken stock
- salt and pepper, to taste
Trim the leaves from the stems of the ramps.
In a medium saute pan cook the bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain.
Add the stems of the ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Sauté until lightly caramelized. Add the chicken stock and cook until the liquid has mostly evaporated. Add the leaves and cook until wilted. Serve immediately, garnished with reserved crispy bacon.
Spring Pea Soup With Smoked Bacon And Pea Shoots
Pork Medallions With Bacon, Onions And Apples
Potatoes Braised with Apples, Bacon and Cabbage
Roasted Wild Mushroom Salad with Warm Bacon Vinaigrette
Ramps And Eggs
Ramp, Shrimp and Tomato Risotto
Warm Greens With Emeril's Herb Vinaigrette
Grilled Green Onions
Bacon, Apple, and Fennel Dressing