Wild Leeks with Bacon & Potatoes

potato leek bacon skillet

OK spring is finally, SLOWLY, creeping it’s way into Michigan. I haven’t found any morels yet, but we did harvest bucketfuls of wild leeks, better known as ramps. Wild leeks are totally different than the big, fat leeks in grocery stores. These are tiny, about as big around as a pencil.

These little spring veggies smell & taste a lot like garlic. They’re very pungent and super tasty, so a little goes a long way! You can use every bit of the leeks, minus the hairy roots. Rinse them well under cold water and peel the outermost layer from the roots. 

wild leeks ramps

ingredients:

  • 6 slices bacon, chopped
  • 1 pound yellow potatoes, scrubbed & coarsely chopped
  • 6 wild leeks
  • salt & pepper
  • lard or bacon fat

In large skillet, cook bacon. Scoop the bacon onto a plate, but keep the fat in the skillet.

Add potatoes to skillet, season with salt & pepper. Cook on medium heat 10 minutes. Stir occasionally. Add more bacon grease as needed to keep the potatoes from burning. (I keep a jar of bacon grease in the refrigerator)

While potatoes cook, prepare leeks. Cut greens form the white roots. Chop roots finely and set aside. Cut greens coarsely and set aside, separately from the roots.

When potatoes have cooked the 10 minutes, stir in just the chopped, white ends of the leeks. Reduce heat to medium-low. Continue cooking until potatoes are tender. This will take at least 10-15 more minutes. Add more bacon grease if needed.

When potatoes are done, stir in leek greens and bacon. Bring heat back to medium. Cook just until greens are wilted & bright green, 2-3 minutes.

Serve immediately.

Wild Leeks with Bacon & Potatoes
Print
Ingredients
  1. 6 slices bacon, chopped
  2. 1 pound yellow potatoes, scrubbed & coarsely chopped
  3. 6 wild leeks
  4. salt & pepper
  5. lard or bacon fat
Instructions
  1. In large skillet, cook bacon. Scoop the bacon onto a plate, but keep the fat in the skillet.
  2. Add potatoes to skillet and cook on medium heat 10 minutes. Stir occasionally. Add more bacon grease as needed to keep the potatoes from burning. (I keep a jar of bacon grease in the refrigerator)
  3. While potatoes cook, prepare leeks. Cut greens form the white roots. Chop roots finely and set aside. Cut greens coarsely and set aside, separately from the roots.
  4. When potatoes have cooked the 10 minutes, stir in just the chopped, white ends of the leeks. Reduce heat to medium-low. Continue cooking until potatoes are tender. This will take at least 10-15 more minutes. Add more bacon grease if needed.
  5. When potatoes are done, stir in leek greens and bacon. Bring heat back to medium. Cook just until greens are wilted & bright green,2-3 minutes.
  6. Serve immediately.
Break O' Day Farm http://breakodayfarm.com/

 

 

 

Posted in Main Dish, Side Dish, Uncategorized and tagged , , , .