DISCOVERY: hearts of palm
eclecticpixxie
Posts: 56 Member
I'd seen it in the canned aisle and looked at the picture and thought: that looks ridiculously fiberous and walked on by. Then the other day I decided to buy it. Only 80 calories for this whole can of white-ish lincoln logs?? Rinse the salt off. Okay. Cut into rounds. Taste. OH YUMMO! Just a bit of snap on the outside, creamy center- and 80 calories for an entire can? But other than eating them straight from the can, what else?
Anyone have any favorite hearts of palm recipes that they've actually eaten?
Anyone have any favorite hearts of palm recipes that they've actually eaten?
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Replies
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Salad, or in at the very last (just enough to warm) in stir-fry.1
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I love hearts of palm. Bonefish Grill does a side salad that includes them along with blue cheese and sunflower seeds in a tangy vinaigrette. It's so tasty!2
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Cut them into rounds, marinate, and then sear on both sides -- such a great addition to a salad.
I also love this recipe: http://www.foodandwine.com/recipes/crabless-cakes-hearts-palm-corn2 -
If there's one palm product I like it's arrack1
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I used to work at a restaurant where hearts of palm were part of this huge salad bar. They seemed weird to me, so I never tried them. I'll look for them and give them a try. Sounds like something up my alley.2
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Delish in salads.1
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Eat it on its own. It's amazing!2
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In a salad sounds good1
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I love them. I have never had them in the USA though, and ate them fresh in Brazil, mostly in salads and other local dishes.2
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Make my epic Arugula Goat Cheese Avo Disaster Salad.
Arugula.
Goat cheese
Hearts of palm
Grilled strip steak (or roasted tofu. Or garbanzo beans..)
avocado
Jicama
Cucumber
Mint.
Big bowl and tongs: Toss arugula with goat cheese and (ripe) avocado till creamy.
Sea salt and fresh pepper to taste.
It sort of makes it’s own ‘dressing.’
Add a bit of acid of choice if desired. (Lemon juice or white balsamic both nice.
Plate this.
Now top salad(s) with sliced hearts of palm, diced jicama and cucumber, chopped mint.
Add appropriate amount of steak or tofu or garbanzos - or all of them. Whatever fits your macro needs.
Drizzle with avocado oil if you need more fat in your meal.
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purplefizzy wrote: »Make my epic Arugula Goat Cheese Avo Disaster Salad.
Arugula.
Goat cheese
Hearts of palm
Grilled strip steak (or roasted tofu. Or garbanzo beans..)
avocado
Jicama
Cucumber
Mint.
Big bowl and tongs: Toss arugula with goat cheese and (ripe) avocado till creamy.
Sea salt and fresh pepper to taste.
It sort of makes it’s own ‘dressing.’
Add a bit of acid of choice if desired. (Lemon juice or white balsamic both nice.
Plate this.
Now top salad(s) with sliced hearts of palm, diced jicama and cucumber, chopped mint.
Add appropriate amount of steak or tofu or garbanzos - or all of them. Whatever fits your macro needs.
Drizzle with avocado oil if you need more fat in your meal.
sounds kinda cool!
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janejellyroll wrote: »Cut them into rounds, marinate, and then sear on both sides -- such a great addition to a salad.
I also love this recipe: http://www.foodandwine.com/recipes/crabless-cakes-hearts-palm-corn
I cant eat corn but im guessing there could be a good sub?0 -
eclecticpixxie wrote: »janejellyroll wrote: »Cut them into rounds, marinate, and then sear on both sides -- such a great addition to a salad.
I also love this recipe: http://www.foodandwine.com/recipes/crabless-cakes-hearts-palm-corn
I cant eat corn but im guessing there could be a good sub?
They're there to add bulk and a bit of freshness to the cake. If I couldn't eat corn, I think I might try substituting peas or maybe some chopped cabbage?2 -
Add them to pizzas2
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Are they similar at all to marinated artichokes? Love 'em but so high in calories for the delicious oil marinated ones
maybe I could sub these... 2 -
janejellyroll wrote: »eclecticpixxie wrote: »janejellyroll wrote: »Cut them into rounds, marinate, and then sear on both sides -- such a great addition to a salad.
I also love this recipe: http://www.foodandwine.com/recipes/crabless-cakes-hearts-palm-corn
I cant eat corn but im guessing there could be a good sub?
They're there to add bulk and a bit of freshness to the cake. If I couldn't eat corn, I think I might try substituting peas or maybe some chopped cabbage?
Peas would probably work since they're closer to corn in texture than cabbage. Cabbage has so much water when it cooks. But I wonder too, maybe cooked, ground up chick peas?
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mortuseon_ wrote: »Are they similar at all to marinated artichokes? Love 'em but so high in calories for the delicious oil marinated ones maybe I could sub these...
Not at all. And they're not marinated. they're packed in water. You can find them usually in the oriental section of your favorite grocer. Walmart carries them.2 -
eclecticpixxie wrote: »janejellyroll wrote: »eclecticpixxie wrote: »janejellyroll wrote: »Cut them into rounds, marinate, and then sear on both sides -- such a great addition to a salad.
I also love this recipe: http://www.foodandwine.com/recipes/crabless-cakes-hearts-palm-corn
I cant eat corn but im guessing there could be a good sub?
They're there to add bulk and a bit of freshness to the cake. If I couldn't eat corn, I think I might try substituting peas or maybe some chopped cabbage?
Peas would probably work since they're closer to corn in texture than cabbage. Cabbage has so much water when it cooks. But I wonder too, maybe cooked, ground up chick peas?
Oh, that might work too. Now that you mention it, they're a very loose-textured cake with some moisture, so cabbage wouldn't be a great fit.1 -
Am going to look into this as a possibility!0
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mortuseon_ wrote: »Are they similar at all to marinated artichokes? Love 'em but so high in calories for the delicious oil marinated ones maybe I could sub these...
Why not just get the plain artichoke hearts?0 -
They have a mildly acidic ‘vinegar’ type taste from the canning process/natural acids used to preserve.
A nice subtle pickle-y tang that I DO find sorta similar to the water-canned artichoke pieces.0 -
Make a faux potato salad using a recipe you like.0
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There’s a new noodle product made from this called Palmini that’s supposed to be really good. 3g carb, 2g fiber and 15 calories in a 75.6g serving.1
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One of my favorite salad additions. Esp with tuna (canned or seared).1
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Oh wow! This could be a new good thing! eatpalmini.com/ am looking into this now.There’s a new noodle product made from this called Palmini that’s supposed to be really good. 3g carb, 2g fiber and 15 calories in a 75.6g serving.
Reviews on Amazon seem good. https://amazon.com/Palmini-Calories-Carbs-Vegetable-Linguine/dp/B0711R3XS4?th=1
Here's the drawback: price
At WalMart, the king of discounters, its 10$ for a 1 lb can which we can assume includes water weight.
The only review complaint aside from price on Amazon was the flavor but it looks like the reviewer didn't follow instructions/suggestions.
I might try this for the sake of it. But at this price it could hardly become a sketti-sub standard.
Maybe I could make my own? I have to see whats on and in that can!
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