This is one of many good dishes made in Veracruz where there are several palm varieties (Sabal spp.) that resemble the Florida "swamp cabbage," with a tender, delicious artichoke-like core at the center of the young trunks. Because the whole tree must be cut down to obtain a small yield of palm heart, it remains a highly limited crop in ecologically fragile areas like Florida, and I have never seen it sold fresh in this country. Suitable palm trees are much more abundant in Veracruz and are used for many purposes like building materials, so harvesting the fresh hearts of palm is not such a wasteful practice. Even in Veracruz, however, cooks are also known to resort to canned hearts of palm. Zarela Martinez visited a factory in Pánuco where they are put up, though she doubts that brand is available in the United States. Most of the ones sold here come from Brazil or Costa Rica. Can or jar sizes vary confusingly from brand to brand; don't worry as long as you end up with roughly 26 to 30 ounces in all. This simple but universally popular mixture is equally good as a side dish or an appetizer spread.
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2 garlic cloves
One 28-ounce can or two 14-ounce cans of hearts of palm, drained
1/ 3 cup extra virgin olive oil, or as needed
1/ 2 cup whites of scallions, finely chopped
Dash of salt (optional)
How to Make It
Process the garlic to a paste in a food processor. Add the hearts of palm and process to a course purée. With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée. The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil.
Transfer the purée to a serving bowl and stir in the scallions. Taste for salt. Serve within a few hours.
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