I absolutely love hearts of palm — straight out of the jar, sliced up in salads, or grilled with a little cheese on top. I first fell in love with them during a trip to Rio a few years ago. I ordered a hearts of palm salad, and when the dish arrived, it was just eight gigantic spears spread on a plate with a piece of lettuce in the center and an aioli-like dipping sauce on top of it. It was one of the best things I ate on my trip.
This recipe is super easy and can be made with either feta or ricotta cheese (or that can be left out all together). Either serve it as is or slice up the grilled pieces and toss in a salad for a little extra kick and flavor.
Fun Fact: Did you know that the cabbage palm tree is Florida's official state tree? (The edible inner part of the tree's stem is where hearts of palm come from).
- Two 14 ½-ounce cans of hearts of palm, drained and rinsed
- ½ tablespoon olive oil
- Salt and fresh ground black pepper
- 2 pinches of dried red chile flakes (or more depending on how spicy you like it)
- 1 lemon, for spritzing
- Dollop of fresh ricotta cheese
- 1 chive, chopped finely, for garnish
Heat up a grill or grill pan on high heat. Combine the hearts of palm with the olive oil, salt, pepper, and chile flakes. Toss to combine. Lay them on the hot grill and cook for about 3-4 minutes on each side. Spritz each side with a touch of lemon juice.
Remove from the grill and top with the cheese and chives, serve immediately.