Interesting fact of the day: Ramps were actually what Chicago got it’s name from! Ramps in its native tongue was called shikaakwa and grew densely along Lake Michigan. Fact number two is that this vegetable, when grilled, is supernatural in flavor and packed with nutritional value. That puts this Spring season delicacy on the top of my radar for every outdoor grilling activity.
The key to making any veggie dish like this, is to keep shit simple. Using olive oil, and a squeeze of lemon is really what makes the dish shine bright like a diamond. Finish it off with some sea salt and you have just made an amazing dish where you wish you had stock piles of this vegetable sitting in your fridge.
As you get this vegetable on the grill, you’ll want to be sure to have patience and let those leaves char and the stems to get grill marks on it. I like to rub a tiny amount of olive oil on the veggies before placing them on the grill, and after a minute I squeeze that lemon juice on it to start the smoking process. The stems will get soft in about 4-5 minutes and you’re done! 
To serve, I finish with a slightly heavier and fruitier olive oil. Squeeze a tiny more bit of lemon on it, and throw down the sea salt to finish. Grabbing each one by hand, you can chomp down the entire ramp in one bite. I’d imagine you can also cut these if you’d like to finesse your eating habits a bit more.
Give these a try and know that there is a world of cool plant-based shit out there for you to explore!
Grilled Ramps
A historical and native vegetable that will blow your fucking mind.
Ingredients
- 1/2 lemon
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/4 tsp of sea salt (pink)
Directions
- Rinse all ramps under cold water to gently clean. Shake off excess water and pat dry with paper towel.
- Rub leaves and stem with a small amount of olive oil and season with salt.
- Heat grill pan to medium high and make sure the pan is hot before placing the ramps down for grilling.
- Once ramps are down on grill, rotate after 2 minutes and squeeze lemon juice over.
- When stems become soft and leaves begin to char, remove and plate.
- Use a heavier olive oil to finish and sprinkle with lemon and sea salt to enjoy!
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Interesting fact of the day: Ramps were actually what Chicago got it’s name from! Ramps in its native tongue was called shikaakwa and grew densely along Lake Michigan. Fact number two is that this vegetable, when grilled, is supernatural in flavor and packed with nutritional value. That puts this Spring season delicacy on the top of my radar for every outdoor grilling activity.
The key to making any veggie dish like this, is to keep shit simple. Using olive oil, and a squeeze of lemon is really what makes the dish shine bright like a diamond. Finish it off with some sea salt and you have just made an amazing dish where you wish you had stock piles of this vegetable sitting in your fridge.
As you get this vegetable on the grill, you’ll want to be sure to have patience and let those leaves char and the stems to get grill marks on it. I like to rub a tiny amount of olive oil on the veggies before placing them on the grill, and after a minute I squeeze that lemon juice on it to start the smoking process. The stems will get soft in about 4-5 minutes and you’re done!
To serve, I finish with a slightly heavier and fruitier olive oil. Squeeze a tiny more bit of lemon on it, and throw down the sea salt to finish. Grabbing each one by hand, you can chomp down the entire ramp in one bite. I’d imagine you can also cut these if you’d like to finesse your eating habits a bit more.
Give these a try and know that there is a world of cool plant-based shit out there for you to explore!
Grilled Ramps
A historical and native vegetable that will blow your fucking mind.
Ingredients
Directions
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