napa with ramps

May 26, 2014 • Nancy Wolfson-Moche

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.

IMG_8118

serves 4

INgredients

IMG_8099

5-6 large Napa cabbage leaves

5-6 ramps

1 Tablespoon sesame oil

1-2 lemons

pinch sea salt

Process   Trim the ramps and rinse them. Cut the whole ramp – bulb, shaft and leaves – into strips.

IMG_8105

Set aside. Wash the Napa cabbage leaves well. Cut them into inch-wide strips

IMG_8110

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).

IMG_8109

Add a pinch of sea salt. Cover the ramps with the Napa cabbage and use cooking chopsticks to sauté the two vegetables together.

IMG_8114

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.

IMG_8137

You can garnish this dish with fresh sliced peaches.

IMG_8166

©Nancy Wolfson-Moche 2014

 

 

 

 

 

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

-