Wild Ramps, Spinach, and Yellow Eye Bean Sauté

Curious about what’s in this week’s veggie box? Check here!

Spice Profile: aleppo pepper, ancho chiles, black garlic, black peppercorns, coriander, fenugreek leaf, garlic, green peppercorns, green mango, kosher salt, lemon juice and zest, marjoram, nutritional yeast, onion, oregano, paprika, pasilla chiles, porcini mushrooms, rosemary, thyme

This is a simple, deeply satisfying spring dish—hearty from the beans and bright with the flavor of ramps and spinach. It’s lovely on its own and would also be great served over pasta.

Instructions

Start by cooking the yellow eye beans. Place 1 cup dried beans in a large pot and cover with water by a little more than an inch. Bring to a boil, then reduce to a simmer. I like to add 1 onion, peeled and cut in half, to cook along with the beans for extra flavor. Simmer for about 2 hours, or until the beans are just tender, adding more water as needed. Drain and set aside.

While the beans finish, chop 1 large bunch of spinach, keeping the stems and leaves separate.

In a large sauté pan, cook 1 chopped onion in a little oil until translucent. Add 2–3 chopped wild ramps and the spice packet (2 tsp Stock+Spice Ramp and Bean Seasoning), and cook for about 1 minute more to bloom the spices and soften the ramps.

Add the spinach stems and sauté for a couple of minutes, until they begin to soften. Then add the cooked beans and the spinach leaves. Continue to sauté until the beans are warmed through and the spinach is just wilted.

Serve warm and enjoy.

Optional: This is especially good spooned over pasta or with a piece of crusty bread on the side.