Sauteed Ramps

The other day, on a little stroll through the woods, my sous chef and I noticed two people well off the trail looking at the ground. My curiousity piqued, I asked them what they were foraging for, and they said, “Ramps!” A few important questions later (What are they? How do they taste?), and they came over to show us their bounty and give us some tips on what Ramps looked and smelled like as well as to point out a few look-alikes (Lily of the Valley and Trout Lily) to avoid. With that, we decided to find and pick some Ramps! Of course, with this being our first time foraging for them, we sent a picture to a friend who is an experienced forager, and he was able to confirm we had the right thing.

At this point, we are all ramp converts! They are simply delicious…like a sweet, mild garlic in leafy green form! We highly suggest doing some research and going out into the woods (wetter areas…we found ours in Eastern Pennsylvania, USA) to try to find if you’re unable to find them at a grocery store or a farmer’s market.

We served our Ramps with Rosemary Pork Tenderloin (recipe coming soon) and red quinoa.

Time: 10 Minutes


  • Ramps
  • Olive Oil or Butter


  • Rinse your ramps, and pat them dry.
  • Heat some olive oil or butter in a pan.
  • Add your ramps.
  • Sautee for a few minutes, mixing your ramps up with tongs or a spatula. As they cook, they will inflate like little balloons (which is so cool to watch).
  • Plate, devour, and enjoy!

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