Palms and Pomodoro
Sautéed Hearts of Palm with Tomato, Garlic, and Cilantro
30 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Italian? With hearts of palm? Trust me, this science experiment works. Blending briny hearts of palm with herbaceous cilantro and a tomato-garlic base makes for a vibrant, weeknight-friendly dinner. You’ll learn why quick sautéing keeps everything crisp and bright.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and sauté for 2 minutes, until fragrant but not browned.
- 02Add grape tomatoes and red pepper flakes, cooking 3 minutes until tomatoes just begin to soften.
- 03Increase heat to high and add the sliced hearts of palm. Cook, stirring frequently, for 2 to 3 minutes until warmed through and lightly golden at the edges.
- 04Season with kosher salt and black pepper, tossing well to coat.
- 05Remove from heat. Stir in cilantro and lemon juice, tossing gently.
- 06Transfer to a serving platter and garnish with shaved parmesan cheese. Serve immediately.
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