Tuesday, 1 May 2012

Spinach & Wild Leeks

Somehow my ramps are not ending up in anything that can reasonable be called a recipe, so much as I am just cooking them and eating them. Never mind; nothing wrong with that.

This could be served as a side vegetable at a meal, but we thought it was delicious piled on toast and topped with poached eggs. 

2 to 4 servings
30 minutes prep time

250 to 300 grams spinach
12 wild leeks (ramps)
2 tablespoons butter OR bacon fat
salt & pepper to taste

Wash and pick over the spinach, and chop it coarsely. Clean the leeks, pushing down the dirty, damaged outer layer on the roots and trimming it off. Cut the stems and root from the leaves and chop them coarsely. Actually, chop them both coarsely, but keep them separate.

Heat the butter in a large skillet over medium heat, and cook the leek bulbs until soft and slightly browned. Add the leek leaves and cook until just wilted, stirring constantly; just a few seconds. Add the spinach and cook it until well wilted down but still bright green, again stirring constantly. This won't take more than a minute or two.

If you want to serve this with poached eggs and toast, the eggs should actually go into the pot before you start cooking this dish. The toast should also be started right around the time you start cooking the roots. Of course, this will all depend on how firm you want the eggs and how brown the toast, not to mention the efficiency of your appliances, so adjustments may need to be made. Still, I would say this is the fastest part of the meal.


CallieK said...

I made ramp leaf and dandelion pesto last night but saved the bulbs for another meal- might have to try this!

Susan said...

I wish there were wild tomatoes too!