Over the past decade, ramps have gained a diehard—sometimes cultlike—following among top chefs and foodies. Native to the U.S. and eastern Canada, ramps are members of the allium family and a cousin to breath destroyers like onions, garlic, and scallions. They’re in season through spring, which can make it a race to find them at farmer’s markets.
“Ramps are a great source of vitamin C, are packed with vitamin K to help strengthen bones, and also contain high levels of folate,” says Jessica Cording, R.D. “Folate is essential in building and repairing DNA, which is especially important for someone looking to promote muscle growth.”
Additionally, ramps contain good amounts of polyphenols, antioxidants linked to reducing inflammation, and the mineral selenium, which studies have shown may reduce the risk of some cancers.
Ingredients
1 bunch (about 15) ramps
1 tbsp extra-virgin olive oil
coarse salt
fresh ground pepper
Directions
Preheat grill to medium-high heat. Wash ramps and trim bulb ends to remove root hairs.
Place ramps in a bowl and drizzle with olive oil. Add salt and pepper to taste and toss until evenly coated.
Place ramps on grill in a single layer. Lower heat to medium and cook for 1 to 2 minutes on each side. Serve warm.
