Gather all ingredients before starting recipe

Ramps

• Transfer 1 large handful of ramps to a colander and rinse well under cold running water, removing all the mud until the leaves and bulbs are clean.
  
• Trim the ramps, the same as you would clean springs onions.
  
• Heat a drizzle of olive oil in small skillet until very hot, about 2 minutes, and add the ramps in small bunches and cook until the ramps are slightly charred. About 1-2 minutes. Season with kosher salt and freshly ground black pepper.
  
• Chop the ramps into 2" lengths and transfer the charred ramps to a small jar with a tight-fitting lid, folding the greens as necessary to fit.
  

Escabeche

• Combine 1/4 cup honey and 3/4 cup seasoned rice wine vinegar or white balsamic vinegar in a small saucepan over medium high heat and cook until reduced by one third, about 4-5 minutes.
  
• Remove from heat and add 1/2 cup olive oil, stir to combine and the pour mixture over the ramps in the jar. Press the ramps down so that they are all covered in the liquid.
• Set aside until completely cool, then close the jar. The preserved ramps will keep up to 2 months in the refrigerator.