While many mark spring by the first blossoms of crocuses and daffodils, for me it has always been the season of weird, wild, green things. From sorrel to green garlic, lambs quarters to fava beans, indulge in spring’s catwalk of here-then-gone harvests.
That elusive “catch me while you can” quality certainly makes this time of year feel special, but it can also be incredibly frustrating as a cook. When all your favorite ingredients are rushing in and back out in a flurry, it’s hard not to focus on pickling and preserving—instead of just plain enjoying what the season has to offer.
So this is my zen, in-the-moment recipe idea for spring. It’s a chance to just make the most of wild greens while they last, to eat them all in one indulgent go. And frankly, “recipe” is a strong word for it: get a grill pan, fire it up, make things taste good. That said, it’s a strong contender for the best thing I’ve ever cooked.
- 3-4 thick slices of crusty bread
- A dozen ramp leaves (the stems are great for pickling)
- Roughly 3 tablespoons of ricotta or
- Good olive oil
- Maldon salt
- Preheat a cast iron stovetop grill or grill pan over
- Lightly brush the grill with oil, then char your bread somewhat aggressively.
- Remove your bread from the grill and top with ricotta or
- Lightly toss your ramp tops in oil and grill for thirty seconds (or until they begin to wilt).
- Top your toast with the grilled ramps. Sprinkle with Maldon salt and drizzle with more olive oil.
- Turn off the TV, put your magazine away and enjoy without distraction. Spring is sacred, so enjoy every bite.