Ramp Rubbed Chicken
1 whole chicken, broken down and tempered at room temperature
10 ramps, bottoms and tops divided, slice tops into ribbons
2 serrano chiles, tops and seeds removed
Juice of 1 lime
3 gloves garlic
1 teaspoon allspice
1 teaspoon nutmeg
2-3 springs of fresh thyme, chopped finely
1 cup of white wine
2 bunches of Tuscan kale, remove ribs and slice into ribbons
Preheat oven to 350 degree F.
Combine ramp bottoms, chiles, lime juice, garlic, allspice, nutmeg, thyme and salt in a food processor. Pulse until combine and drizzle olive oil until desired consistency is reached. Reserve rub.
Heat a large oven proof skillet over high heat and add 1 - 2 tablespoons vegetable oil. Pat dry chicken and season generously with salt. Sear chicken skin side down until golden brown, about 4 minutes. Flip and cover chicken with rub. Cook in the oven for 30 minutes until chicken is done. Remove chicken from pan and set aside to rest.
Heat remaining chicken juices and deglaze pan with wine. Add kale and cook until just wilted. Top with 1 - 2 tablespoons of butter if desired. Plate kale and top with chicken. Serve hot.