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.
