Wild Leek (Ramp) Saag


wild leek (ramp) saag by myheartbeets.comThis Wild Leek (Ramp) Saag is just as rich and buttery as my Sarson ka Saag, only it has more of a garlicky flavor. Funny thing is, I didn’t use any garlic in this recipe. The main ingredient: wild ramps.

If you don’t know what wild leeks aka ramps are, you’re not alone. I only learned about them after moving to West Virginia – where ramps are highly celebrated (literally, celebrated – there’s an annual ramp festival). Ramps are wild onions that look kind of like scallions – only they have large, flat leaves at the top. They taste like a cross between onions and garlic – and you can use them just like you would onions, leeks or scallions. I’ve been using ramps in everything lately: ramp burgers, stir-fries, frittatas. Recently, I used ramps in place of garlic and onions in my crispy Indian okra recipe – it was fantastic.

Ramps grow in the wild but, you might be able to find them at your local farmer’s market (here’s a map of where they grow). Roby and I were lucky enough to go hunting for ramps in the woods with our friends Hayley and Ray of Health Starts in the Kitchen (here’s a picture of us girls before the trip). They took us out to hunt for morel mushrooms (we found SO many! Morels are my new favorite mushroom) and afterward, Ray took us to what seemed like the middle of the forest – a secret spot that he and his family have been using for years – and there were ramps everywhere!

If you can’t get access to ramps, no worries – just try my Sarson ka Saag recipe. You can read through the comments and see the different greens that people have been using (dandelion, kale, radish greens, etc). If you have more ramps than you know what to do with… well, then this recipe is for you. I use the bulbs as the onion base for the recipe and I use the leaves for the greens. The only part of the ramp that I don’t use for this dish are the stems – you can save those for other dishes to enjoy throughout the week.

What’s your favorite way to enjoy ramps?

Wild Leek (Ramp) Saag

wild leek (ramp) saag by myheartbeets.com

Wild Leek (Ramp) Saag

5 from 2 reviews
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  • In a food processor, puree your ramp bulbs.
  • Add the ramp/onion puree, ginger, serrano pepper, spices and 2 tbs of ghee to the crockpot and mix well. Set it on high for an hour.
  • While that’s cooking, grab a very large pot. Add the ramp leaves to the large pot - then fill with water (do not put lid on pot!*).
  • Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.
  • Once cool, place leaves in a food processor and blend to your desired consistency.
  • Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 1.5 hours.
  • After 1.5 hours, add 1 tbs ghee, garam masala and pinch of kasoori/fenugreek leaves. Mix well and let this cook for another hour on low.
  • Serve this saag with a heaping spoonful of ghee on top!


*The reason you don’t want to place a cover on the pot while boiling the greens is because doing so will cause the pretty green color to fade.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Morgan says

    5 stars
    I’m begging you, if you’re going to talk about ramps, talk about proper harvesting techniques. I love this recipe, and in order for more people to try it, people need to stop removing the root. Dig the dirt around the bulbs (they usually grow in clusters), and cut them off with a knife just above where the root starts. That way the ramps will return the following year!
    Thanks for taking time to hear me out! Happy hunting! I hope yall enjoy the wonder that is ramps!

  2. Summer Zwanziger Elsinger says

    5 stars
    I adored this recipe! Great flavor and we we made it spicier as that is what we prefer. Paired it with chicken and quinoa.
    We had a little left over and used it as a pizza sauce, it turned out great!
    Filling it in the recipes to use again.

  3. Lisa says

    5 stars
    Hi 🙂
    I’ve made your Sarson ka Saag recipe many times & love it.
    At our local farmers market this past saturday, imagine my level of happiness when I saw they had Ramps! I immediately thought of this recipe and HAD to buy the ramps, even though they were a little expensive. I didn’t think it was possible to enjoy this Saag anymore than the Sarson, but man- the Ramps really “ramp ” up the flavor, lol. This was SO delicious , authentic & buttery…… There was not one scoop left between three of us!!!!

    PS- I put together the Indian beef cutlets for tonights dinner….Will review those later!
    Thanks again for all of your authentically delicious recipes Ashley!!

    • My Heart Beets says

      Lisa, that’s awesome! I’m so glad you liked the ramp saag!! Thanks for letting me know how it turned out for you guys. Also, I hope you love the beef cutlets! Can’t wait to hear what you think 🙂

  4. Lisa says

    I LOVE all of your recipes My sister introduced me to your blog over a year ago, and everything I’ve made has been fantastic. ESPECIALLY THIS SAAG!!!

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