Stewed Palm Hearts

Cooking Dominican

Ingredients for Stewed Palm Hearts

• 2 tablespoons vegetable oil
• 1/2 cup boiled ham, chopped
• 2 garlic cloves, minced
• 1 fresh red or green pepper, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons tomato puree
• 3 tomatoes, peeled and chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon white vinegar
• - Salt and pepper
• 2 (14 oz.) tins palm hearts, drained and chopped
• 1 tablespoon chopped pimento-stuffed green olives
• 1 tablespoon capers
• - Freshly grated Parmesan cheese

Preparation of Stewed Palm Hearts

1. Heat the oil in a frying pan and saute the ham, garlic and hot pepper for a few minutes. Add the chives, tomato, purée, tomatoes, parsley, vinegar, salt and pepper and cook until the mixture is thick and well blended.

2. Add the palm hearts and cook just long enough to heath them through.

3. Add the olives and capers and cook for a minute longer.

4. Serve with grated Parmesan cheese.