1 jar hearts of palm
3 tablespoons chopped chives
3/4 cup almond flour
1 cup coconut flour
minced garlic (to taste – I’m a garlic lover so I used 2 tablespoons)
Heat your skillet with vegetable oil on high heat. While that is heating up, take out the hearts of palm and dry on a paper towel to let it drain thoroughly. Cut the hearts of palm into pieces about one inch thick and transfer to a mixing bowl.
See full instructions at cavemengourmet.com