Meatless Monday Recipe: Grilled Ramps with New Potatoes
Grilling softens the garlic and onion pungency of ramps. In this side dish they lend their smoky complexity to tender spring potatoes.
Join the millions of people that forgo meat on Mondays to improve their health and the health of the planet.
Ingredients16 small new potatoes (about 2 pounds), scrubbed
1 bunch ramps (about 6 ounces), rinsed and trimmed
5 tablespoons extra virgin olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper to taste
Nutrition FactsPer serving: 183 calories, 9 g fat (1 g saturated), 23 g carbohydrates, 3 g protein, 1.7 g fiber, 131 mg sodium (6% Daily Value).
Directions1. Start a fire on the grill.
2. Meanwhile, put potatoes in a large stockpot, just cover with water, place over high heat, and bring to boil. After potatoes have come to a boil, cook for an additional 15 minutes or so, until fork-tender.
3. Place ramps over a medium-hot fire, and grill until tender and browned but not crispy, about 8 minutes, turning halfway through.
4. Drain potatoes, quarter them, toss with 2 tablespoons olive oil and place over fire. Grill until just browned then put in a large serving bowl. Cut grilled ramps on an angle in 2- to 3-inch pieces. Add ramps, olive oil, lemon zest, salt, and pepper to potatoes, toss, and serve.