All I have ever done is slice them and put in salads - I love them.

Same here, woodie! I also use them in my Marinated Antipasto. They are so mild they can pick up any seasoning you use on them.

Alexa

I love them in this salad.

Home Cookin Chapter: Recipes From Thibeault's Table

Hearts of Palm Salad
====================
Source: Diane Clement

2 to 3 heads of Butter/Boston Lettuce
1 14 ounce can of Hearts of Palm, drained
3 Tablespoons chopped or julienned roasted red pepper
2 avocados, cubed or sliced

Dressing

3/4 cup Olive oil or salad oil
1/4 cup white wine vinegar
1/4 teaspoon Dijon Mustard
salt and pepper
generous squeeze of fresh lemon juice

Combine and shake well. This can be made up a few days in advance and refrigerated.
. Just before sering, tear the lettuce into bite-size bits and combine in
a salad bowl with avocado, roasted red pepper and hearts of palm, sliced
1/4 inch thick. Pour just enough dressing to coat the greens.

This is one of our very favorite salads, I first had it at a restaurant that I frequented at the World Trade Center.
Can of hearts of palm-sliced into coins
Endive torn into bite size pieces
White Balsamic
EVOO
Sea salt

Pour EVOO and Balsamic three to one over the greens and hearts of palm. Sprinkle with salt.

That's it! Tasty and so simple.

When buying Hearts of Palm, it's a good idea to buy the ones from Costa Rica.

Hearts of Palms are endangered in many areas. In Costa Rica it is farmed.

dcarch

I have nothing tried and true as I've never eaten them. What do they taste like? Since you only had salads offered, I thought I'd find some other ways to utilize them. Here's one for a risotto that is rated highly on Allrecipes. Below is one from Saveur that piqued my interest too.

Here is a link that might be useful: Saveur--Swamp Cabbage stew

My Aunt makes Hearts of Palm Soup... no one in my family really likes it - my brothers put it in the "cream of yuk soup" category. I liked it, though!

Not sure her recipe...

I found this Emeril recipe on Foodnetwork.com - with crab meat

Creamed Hearts of Palm Soup: Sopa de Creme de Palmito

Ingredients

3 tablespoons butter
1 cup chopped yellow onions
1 teaspoon minced garlic
1 (16-ounce) can hearts of palm, drained and chopped
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 cup heavy cream
1/2 pound lump crabmeat, picked over for shells and cartilage
Salt and white pepper
2 tablespoons chopped fresh parsley leaves

In a large pot, melt the butter over medium-high heat. Add the onions and saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the hearts of palm and stir to combine. Add the wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add the broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.

Remove from the heat. Using an immersion blender or in batches in a food processor, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the seasoning with salt and white pepper, to taste.

Ladle into bowls or cups, garnish with the parsley and serve.

Her's was more like this... from Chefmeow at Grouprecipes.com

Cream of Heart of Palm Soup

1 can Hearts of Palm
4 tablespoons Butter
4 tablespoons Flour
2 cups Chicken Stock
1 cup Milk
1 cup Heavy cream
White pepper to taste

Drain and rinse the palm hearts then place in a food processor and puree. Melt butter in a saute pan. Add flour and cook over low heat stirring constantly into a blonde roux. Slowly add warm chicken stock stirring with a wire whip so it is lump free. Blend in the palm hearts. Add the milk and cream just before serving. Bring to serving temperature but do not allow to boil. Add a little pepper to accent the taste.

Thanks for posting this question Carmen. I too have a can sitting in my pantry. Someone brought it to the cottage last summer, never used it and left it. I had no idea what to do with it , so there it sat.

Lots of good ideas now!

My husband cuts them lengthwise & puts them in sushi rolls. We also chill & serve as an appetizer.

In Latin America they are often served as a first course with just a dollop of salsa golf (mayo and ketchup). That's how I like them.

Hi Carmen,
In Brazil we use hearts of palm in a lot of dishes. Saladas, soups, snacks, etc. Here in the USA I found to use it in pot pies (chicken, lobster, beef) or in savory tarts( onion, tomatoe,cheese, etc...)
I also tried diced very fine in any potato salad recipe.
Have fun,
Cynara.