Parsnip Noodles with Ramps, Baby Kale and Ham
- 1 bunch ramps about 6-8 stalks
- 1 tbsp olive oil
- 1/3 cup diced ham
- 1 pinch red pepper flakes
- 1/2 cup baby kale
- 1 large parsnip peeled, Blade C
- salt and pepper to taste
- 2 tsp grated parmesan cheese
Take your ramps and slice off the reddish stems and leaves. Chop off the root ends, leaving the white parts of the stem and white bulbs. Peel off the outer layer of skin and then roughly chop them, in about 1/2 inch pieces.
Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the ramps and ham. Cook for 2-3 minutes or until ramps begin to soften. Add in the kale, red pepper flakes, parsnip noodles and season with salt and pepper. Toss to combine and cover, letting cook 4-7 minutes or until parsnip noodles wilt and cook through.
When done, pour into a bowl and top with cheese.