Hearts of Palm Picadillo
This much-overlooked vegetable adds a surprisingly meaty texture to both hot and cold dishes. Its mild taste makes it a blank canvas for all types of flavors, making it easy to transform into sweet, spicy, or tangy dishes. You can find hearts of palm raw in some markets, but they are also available canned or jarred. They look like very plump white artichoke stalks (without the tips).
2 pounds hearts of palm (can use canned or jarred)
3 red or yellow mini sweet peppers, seeded and diced
4 teaspoons chopped cilantro 4 teaspoons culantro coyote
1 stalk celery, diced
2 cloves garlic, minced
1⁄2 sweet onion (like Vidalia), minced
11⁄2 cups of water, divided Salt and pepper (optional)
In a large sauté pan over medium heat, combine first seven ingredients (through onion) with 1⁄2 cup water.
Stir once in a while, if needed, and add 1⁄2 cup water at a time until all water has evaporated, about 25 minutes. Turn down heat to medium-low, if needed, to avoid burning.
Season with salt and pepper to taste. Serve warm alone, or as a component of a casado plate.
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