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