Trim the leaves from the stems of the ramps.

In a medium saute pan cook the bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain.

Add the stems of the ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Sauté until lightly caramelized. Add the chicken stock and cook until the liquid has mostly evaporated. Add the leaves and cook until wilted.  Serve immediately, garnished with reserved crispy bacon.