This recipe is courtesy of my friend in fine cookery, Charlotte Davenhill. She makes the most delectable ramp butter….and you can see by her recipe that it isn’t hard. The trick is to chop more than you need in a food processor with sea salt and EVOO, then store it under refrigeration until more is needed:
Use only the strappy, green leaves.
Wash and dry them throughly.
Process with salt to taste and EVOO in a food processor.
To make ramp butter, just add cubed, fresh butter to the chopped greens mixture and blend until there are no more butter lumps . More greens equal a stronger garlic flavor. Keeps well and tastes heavenly.