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.
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
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