Hearts of palm are an often forgotten vegetable option, especially for camping. But with the addition of bacon and parmesan they make a unique foil packet side dish to grace any picnic table.
Hearts of palm are sitting there in the canned goods aisle of the grocery store just waiting to be purchased and served as easy and delicious camping side dishes. They are sometimes included raw in salads, but this recipe heats them in foil with BACON and parm, for a truly unique foil packet. Meals don’t get much easier than opening a can and heating a foil packet!
- 2 can hearts of palm (drained, rinsed, patted dry with paper towels)
- 8 strips of bacon (mostly cooked)
- reserved bacon grease
- sea salt
- black pepper (freshly and coarsely ground)
- grated or shredded parmesan cheese
- Partially fry bacon in skillet until about ¾ done, but with a little soft fat still in place. Reserve the bacon grease.
- Prepare heat source for foil packets to 400-425 degrees F.
- Tear four sheets of heavy-duty aluminum foil about a foot long.
- Open and drain cans of hearts of palm. If stalks are whole, cut into chunks about 1 inch long.
- Place ¼ of the chunks on center of each sheet of foil.
- Drizzle each serving with about 3 teaspoons of the reserved bacon grease.
- Salt and pepper each packet (to your taste).
- Place two slices of partially cooked bacon on top.
- Sprinkle with parmesan cheese to taste.
- Fold up foil packets and seal as tightly as possible.
- Place foil packets on heat for about 15 minutes. If cooking on campfire coals, turn and rotate position frequently.
- At end of cooking open packets and add more parmesan cheese as garnish.