We all have those canned goods hidden in the deep dark corners of our kitchen cabinets, forgotten and unloved. They’re destined to feed us during the apocalypse, or in my case the Whole30. Two dusty cans of hearts of palm finally have a purpose—to hide once more…in loads of creamy, garlicy guacamole!

T <3 

~*~ GUACAMOLE WITH HEARTS OF PALM ~*~

SERVES: 2 CUPS ⎪ DIFFICULTY: EASY  |  FUNK: MODERATE

Mise en Place

5 large garlic cloves, peeled

2 roma tomatoes, diced 

1 small red onion, diced

1 jalapeño, seeded and diced

1/4 cup cilantro, roughly chopped

2 limes

1 14-ounce can hearts of palm, roughly chopped 

3 – 4 ripe avocados

3 tablespoons olive oil

salt, to taste

Playlist—Kool & the Gang

 

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1. ROAST THE GARLIC

Preheat oven to 375F. Place garlic cloves* in a small baking dish and cover with olive oil by 1 inch. Bake for 15 – 20 minutes, or until the garlic soft and lightly brown. Set aside.

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 *ProTip* Use 4 heads of garlic and roast for 40-50 minutes to make a larger batch. Place roasted garlic in a jar and fill with garlic-infused olive oil. Keep it in your refrigerator and use to season chicken, fish, vegetables, even popcorn! The garlicky possibilities are endless.

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2. MAKE THE PICO DE GALLO

Mix the tomatoes, red onion, jalapeño, and cilantro in a bowl. Squeeze in the juice of 1 lime and season with salt to taste.

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3. MAKE THE GUACAMOLE

Place hearts of palm into a bowl and squeeze into flakes with your hands. Alternately, use a food processor and pulse until the consistency of crab meat. Cut the avocados in half, remove the pit, and spoon the flesh in with the heart palms. Add the roasted garlic and its oil*, pico de gallo, and juice of remaining lime, to taste. Use your hands to squeeze and mix the guacamole to your desired consistency. Taste and add salt as needed.

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*COOKS NOTE* Resist adding all the oil. You want to add just enough to give your guacamole a garlicky aroma. Save the remaining garlic oil for other uses, like vinaigrettes, roasted veggies, or pasta! 

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4. SERVE

Top on fish, tacos, breakfast eggs, or scoop simply scoop with chips. Store in an air-tight container in the fridge for 3 – 4 days.

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~*~ SOUR CREAM & HEARTS OF PALM DIP ~*~

SERVES: 1-2 CUPS

Heat 2 tablespoons canola oil in a skillet over medium-high heat. Once hot, add 1 14-ounce can hearts of palm, sliced and shredded, and a pinch of salt. Cook, stirring occasionally, until palm hearts brown. Transfer to the cooked hearts of palm to a bowl. Stir in 1-2 cups sour cream or plain yogurt and 1/4 cup chopped fresh herbs. Season with salt & pepper, to taste. Keep in the fridge until ready to serve.

 

~*~ CHEESY HEARTS OF PALM DIP ~*~

SERVES: 1 CUP

In a bowl or food processor, combine 4 oz room temperature cream cheese, 2 tablespoons mayonnaise, 1/2 cup sliced and shredded hearts of palm, hot sauce, salt, & pepper. Mix and mash until smooth. Mix in lime juice, to taste, then mix in the 1/2 cup shredded cheddar. If the dip is still too thick, add a little more lime juice. Season with addition hot sauce, salt, and pepper, to taste.

 

 

How would you use Hearts of Palm? Let me know what you’ve cooked and leave a comment below. 

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