Provided by: Chef Floyd Cardoz
Wash the spinach and (1) remove any large stems and discard. Wash the ramps, and cut the whites into ½-inch pieces. Cut the ramp leaves in half. In a large pot, over medium heat, warm the oil with the dals until the dals start to color. Add the mustard seeds, and cook for 1 minute. Add the chiles, and cook for 30 seconds. Turn off heat, cover pot, and let the dal mixture sit for at least an hour. Return the pot to medium heat, and (2) add the ramp bottoms and cook for 2 minutes. Add the ginger and shallots, and cook for 1 minute. Add the ramp greens, and turn the heat to high. Mix well, and (3) add the spinach. Season with salt, and continue cooking, stirring, until spinach has wilted, about 3 minutes.