Hearts of Palm with Ginger

This recipes reminds me of one I made when I lived at Duck Key, Fl. in the late 70's. You are not going to find fresh hearts of palm unless you live in the tropics or Florida. We actually have men that came around selling them off their truck. They are gathered from young sabal palms no taller than about three feet. Fresh hearts of palm, seasoned with nothing more than salt, pepper, olive oil, and lemon juice are heavenly. Most of us use canned hearts of palm; they are not as flavorful, but they taste surprisingly close to the fresh product. If you can buy fresh at our local Asian or Caribbean market, do so by all means, just poach them in salted water before using them in this recipe.

This recipe takes about 15 minutes to prepare with canned hearts of palm.

4 servings
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2 1/4 pounds canned hearts of palm
2 tablespoons flour
2 tablespoons butter
1 teaspoon ground ginger
3 tablespoons butter
2 tablespoons soy sauce
4 tablespoons chopped fresh coriander

Drain the hearts of palm, rinse them thoroughly, and dry them with paper towels.

Blend the flour and the ginger and dredge the hearts of palm in this mixture.

Heat the butter in a skillet until it begins to take color, add the hearts of palm, and cook until golden on all sides. Add the soy sauce, and turn the hearts of palm with tongs until evenly glazed with soy sauce.

Arrange on a serving platter and garnish with the coriander.

 

 

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