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Sweet and Sour Ramps

sweet and sour ramps or wild leeks

Photo by Hank Shaw

This is a really easy way to enjoy ramps (also known as wild leeks) or,if you can get them, young baby leeks in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.

It is a great accompaniment to grilled poultry or fish.

Serves 4 as a side dish

  • 2-3 dozen young ramps or 1-2 dozen young leeks
  • Salt
  • 3 tablespoons olive oil
  • 3 tablespoons white wine or sherry vinegar
  • 3 tablespoons light-colored honey
  • Black pepper for garnish


  1. Clean the ramps or baby leeks and remove the leaves or green parts; use them for another recipe.
  2. If you are using leeks, boil them for 5 minutes in very salty water before proceeding. This softens them.
  3. Saute the leeks or ramps in the olive oil over medium-high heat until they brown, about 5 minutes.
  4. Add honey and vinegar and swirl to combine in the pan. Turn the heat down and  simmer until the liquid reduces to a glaze, about another 3-5 minutes.
  5. Serve hot or at room temperature with some fresh black pepper.

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