Grilled Ramps
By Stephanie PixleyPublished on August 16, 2021
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
The ramp greens will blister and char quickly, so make sure to watch them carefully. Serve with grilled steak, chicken, or fish, or chop them up and add to vegetable or grain salads.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Toss ramps with oil. Arrange ramps on grill, perpendicular to grate bars, with whites over hotter side of grill and greens over cooler side. Place lemon quarters over hotter side of grill. Grill ramps until whites are softened and lightly charred and lemons are well charred, turning ramps as needed, about 5 minutes.
- Flip ramps so that greens are over hotter side of grill and cook, turning as needed, until greens are blistered and charred, about 15 seconds. Transfer ramps and lemon quarters to serving platter and season with salt and pepper to taste. Serve.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
To ensure that the thicker white bulbous ends of the ramps cooked through without the more delicate green ends of the ramps burning, we made sure to cook the white ramp bulbs over the high heat of the grill, arranging the green ends of the ramps over the cooler side of the grill. A simple toss of oil, salt, and pepper was all the flavor boost our ramps needed. Grilled lemon quarters made for a beautiful presentation and a welcomed tart finish of flavor for this beautiful side dish.
Before You Begin
The ramp greens will blister and char quickly, so make sure to watch them carefully. Serve with grilled steak, chicken, or fish, or chop them up and add to vegetable or grain salads.
Instructions
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Toss ramps with oil. Arrange ramps on grill, perpendicular to grate bars, with whites over hotter side of grill and greens over cooler side. Place lemon quarters over hotter side of grill. Grill ramps until whites are softened and lightly charred and lemons are well charred, turning ramps as needed, about 5 minutes.
- Flip ramps so that greens are over hotter side of grill and cook, turning as needed, until greens are blistered and charred, about 15 seconds. Transfer ramps and lemon quarters to serving platter and season with salt and pepper to taste. Serve.
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