
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:
- 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.
- 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.
- Serve your seared scalloped hearts of palm with your white wine reduction.
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Enjoy eating whole!

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