Palm hearts (hearts of palm) or shoots are the buds of the West Indian cabbage palm tree (and some other palms). Considered a delicacy in many places, they are eaten freshly picked.
Eat the tender parts as they are. If you get palm hearts very young and fresh, the centers can be eaten raw by slicing and adding to a salad. Select only the most tender parts of the heart. Drained canned palm hearts can also be added to a salad.
Blanch the palm hearts prior to cooking. This will remove their bitterness.
Braise or sauté the palm hearts. Both of these cooking methods are the traditional way to cook palm hearts. Other methods include light boiling, battering, deep-frying, and adding to curries. Use as a filling for omelettes or frittata. Use in gratins. Use as a filling in a savory pie or a casserole.
Finished.
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