First, we ask that you please be kind to Mother Nature. Use palmito de pupunha, which is cultivated and harvested; no palms from the forest are destroyed. Now, doesn't this make you feel good about eating Brazilian hearts of palm?
2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices
Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil for about two minutes; add hearts of palm and coconut milk. Cook for about 15 minutes in low heat until hearts of palm are cooked (if they came from a can or jar, then just enough to warm them up). Serve with white rice and dendê farofa. Serves 4.
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