Grilling softens the garlic and onion pungency of ramps. In this side dish they lend their smoky complexity to tender spring potatoes.
- 16 small new potatoes (about 2 pounds), scrubbed
- 1 bunch ramps (about 6 ounces), rinsed and trimmed
- 5 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Kosher salt, mustard and freshly ground black pepper to taste
Per serving: 183 calories, 9 g fat (1 g saturated), 23 g carbohydrates, 3 g protein, 1.7 g fiber, 131 mg sodium (6% Daily Value).
1) Start a fire on the grill.
2) Meanwhile, put potatoes in a large stockpot, just cover with water, place over high heat, and bring to boil. After potatoes have come to a boil, cook for an additional 15 minutes or so, until fork-tender.
3) Place ramps over a medium-hot fire, and grill until tender and browned but not crispy, about 8 minutes, turning halfway through.
4) Drain potatoes, quarter them, toss with 2 tablespoons olive oil and place over fire. Grill until just browned then put in a large serving bowl. Cut grilled ramps on an angle in 2- to 3-inch pieces. Add ramps, olive oil, lemon zest, salt, and pepper to potatoes, toss, and serve.
Bon appetit 😉