recipe by Catherine Jessee for Food & Wine

Based on an Appalachian ramp recipe, sautéed ramps are paired with golden, lightly fried potato coins and smoky bacon. To keep the potatoes crisp, F&W recipe developer Catherine Jessee uses a splash of vinegar to slow the breakdown of pectin. The acid prevents the potatoes from becoming mushy as they boil prior to being pan-fried.

Ingredients

  • 5 small red potatoes, scrubbed and cut into 1/2-inch-thick slices (about 3 1/2 cups)
  • 1 tablespoon white vinegar
  • 1 3/4 teaspoons kosher salt, divided, plus more to taste
  • 3 thick-cut bacon slices, cut crosswise into 3/4-inch-thick pieces
  • 4 ounces fresh ramps (about 24 ramps)
  • 1 tablespoon vegetable oil
  • Black pepper, for garnish

Directions

  1. Place potatoes, vinegar, and 1 teaspoon salt in a medium saucepan; add cold water to cover by 1 inch. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, undisturbed, until potatoes are fork-tender, 5 to 7 minutes. Drain and set aside.
  2. Cook bacon in a large cast-iron skillet over medium-low, stirring occasionally, until bacon is crisp and fat is rendered, 14 to 17 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon; reserve drippings in skillet.
  3. Heat skillet with reserved drippings over medium-high. Add ramps, and sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until stems are slightly softened and leaves are just wilted but still bright green, 1 minute to 1 minute and 30 seconds. Transfer ramps to a plate. Do not wipe skillet clean.
  4. Add oil to skillet, and heat over medium-high. Add potatoes in an even layer, and sprinkle with remaining 1/4 teaspoon salt. Cook until potatoes are golden brown on both sides, about 6 minutes, flipping after 3 minutes. Remove from heat. Season potatoes with additional salt to taste. Top with bacon and ramps; garnish with black pepper. Serve immediately. Makes 4 servings.

You could do this recipe using the same technique but substituting spinach, collards, bok choy, kale, or chard for the ramps. Or some combination!

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