I went to the green market and found a large Napa cabbage with the greenest, crispiest leaves I’ve ever seen. Also abundant: ramps or wild leeks. Ramps smell like the forest floor, where they are harvested at this time of year in this area. Spicy like leeks, they have a green woodsy flavor that complements the spiciness. Ramps are quite delicious on their own, and here I sautéed them with Napa cabbage. The result: a dish with depth and unexpected flavors.
5-6 large Napa cabbage leaves
1 Tablespoon sesame oil
pinch sea salt
Process Trim the ramps and rinse them. Cut the whole ramp – bulb, shaft and leaves – into strips.
Set aside. Wash the Napa cabbage leaves well. Cut them into inch-wide strips
and set aside. Heat the oil in a medium to large stainless steel skillet. Add the ramps and allow them to wilt (this will take about 3-5 minutes).
Add a pinch of sea salt. Cover the ramps with the Napa cabbage and use cooking chopsticks to sauté the two vegetables together.
When both are wilted but the cabbage still a bright green, remove from pan. Serve on individual plates. Squeeze a half lemon over each dish.
You can garnish this dish with fresh sliced peaches.
©Nancy Wolfson-Moche 2014
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