Hearts of palm have a tender yet slightly firm texture that can seem almost flaky, and this makes them an interesting alternative to seafood in many recipes. After coarsely chopping the palm hearts, you can use them in a creamy dip or as the filling for a soft-shell taco. Another option is to cut them into thick rounds and sear them until a light crust begins to form.
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Hearts of palm have a very delicate flavor, similar to artichoke, that is delicious on its own or can be accented with a light sprinkling of cayenne and salt. Once the pan-seared palm hearts are done, remove them from the heat and serve immediately over a mixed green salad or with a side of your favorite vegetable.
Pan-Seared Hearts of Palm
1 Tbsp. canola or vegetable oil
1 14-oz. can hearts of palm, drained and cut into 1/2-inch rounds
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
•Heat the oil in a nonstick pan over medium-high heat until very hot.
•Lay out the palm heart rounds on a paper towel to absorb some of their moisture, then sprinkle with half of the cayenne, salt, and pepper.
•Add the rounds to the pan, seasoned side down, and top with remaining seasonings.
•Cook for about 1 to 2 minutes on each side, or until starting to brown.
•Remove from the heat and serve immediately.
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Comments ( 2 )
Aren't hearts of palm just as bad as palm oil environmentally?
Posted by JT | September 2, 2009 8:00 PM
Posted on September 2, 2009 20:00
That's a great idea. The hearts of palm look like scallops, but probably taste better (although I wouldn't know).
Posted by shannonmarie | October 2, 2009 9:22 AM
Posted on October 2, 2009 09:22