Pan Fried Baby Ramps with Bacon
First up, I seasoned a fryin' pan with a good pour of bacon grease from the obligatory cup 'o lard from the back of the stove. In the interest of promoting better health among Appalachians and Huntingtonians, I added some extra virgin olive oil to the fat. Remember folks, heart health first.
I then fried the stinkers over medium heat, gently turning them over every few minutes.
When they were golden brown, I served me up a big ol' mess on one of my wife's fancy-pants square plates from Target and surrounded them with thick-cut bacon (never cheap out on bacon when making ramsons, BTW). I seasoned them with just a little bit of sea salt and allowed well-timed bites of bacon to take care of the rest of the saltiness. I then proceeded to shovel 'em down my gullet faster than a county GOP chair trying to serve Rep. Capito a Diet Coke (that said, my ambidextrious toddler beat my time, as he wasn't too shy to use both of his bare hands).
Heck, even my English Setter, Ætheldog the Everskinny, got in on the action.
This is what Appalachian cooking is all about. I give it 5 out of 5 Sid Hatfields shooting rats at the county dump with Randy Moss and Jesco White while listening to Metallica's ....And Justice for All.