2 Serves
20 Mins
Drain and rinse the hearts of palm thoroughly under cold water, then pat them dry with paper towels.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
75 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and minced garlic to the skillet, sautéing until fragrant and softened.
Add the hearts of palm to the pan and toss gently for several minutes until heated through.
Season the dish with salt and black pepper to taste, then serve immediately.
65
g90
g82
g
French