Ingredients (serves 4):

• 1 14-oz jar of hearts of palm, drained and cut into 1/2 inch scallops
• 1 Tablespoon avocado oil
• 1/2 Cup vegetable broth
• 1/4 Cup white wine
• 1/2 lemon, juiced
• 1 clove of garlic, diced
• Sea salt and pepper, to taste

Directions:

1. In a medium saucepan, add your vegetable broth, white wine, lemon juice, diced garlic, and simmer until 1/4 of the liquid is left.  Turn off heat and set aside.
2. In your cast iron skillet (or non-stick), on medium-high heat add your avocado oil.  When your oil is hot, gently place your hearts of palms in your skillet and cook for 1-2 minutes on each side, until browned.  Add salt and pepper, to taste.
3. Serve your seared scalloped hearts of palm with your white wine reduction.

4. Enjoy eating whole!