Ramps Braised In Olive Oil

• 2 cups olive oil, plus more if necessary
• 2 pounds ramps (approximately 6 bunches), cleaned
• Salt and freshly ground pepper to taste

1. Place olive oil in a large, shallow pan with a tight-fitting lid over high heat.
2. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap.
3. Reduce heat to medium, and add ramps to pan.
4. Toss to coat each leaf with oil.
5. Working quickly, dry second bunch and add to oil, tossing until ramps wilt.
6. Continue with remaining ramps, adding more oil if necessary.
7. When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot.
8. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning.
9. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes.
10. Season again if desired, and serve.

olive oil, ramps, salt

Taken from cooking.nytimes.com/recipes/7820 (may not work)