Steamed Choy with Ramp Butter

This ramp butter goes on just about everything, but we love how it makes steamed choys a little bit richer in texture.

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5 ramps, sliced thinly leaves and all
4 tbsp butter, room temperature
1 lemon, zest and juice
4-6 heads baby choy, cut in half
1/2 cup almonds or sunflower seeds, roughly chopped (optional)


  1. In a large frying pan, heat a glug of olive oil over medium heat
  2. Sauteé the ramps, leaves and all, until just soft, about 1 min
  3. Add the lemon zest and juice and a big pinch of salt
  4. Continue cooking until the lemon juice is mostly evaporated
  5. Transfer to a bowl with the softened butter and mix to make a green butter
  6. Chill to firm up
  7. Steam the choy until tender and bright green, about 4 minutes
  8. Remove from the steamer and top with dots of the cold butter and finish with a sprinkle of the chopped nuts