Swamp Cabbage (Hearts of Palm) Stew
A slow-simmered stew of hearts of palm and smoked pork, Florida's official state vegetable dish rooted in Cracker cattle-country cooking.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 20
- carbs
- 12
- protein
- 18
- calories
- 310
Instructions
- 1
Put the ham hock and onion into a large pot. Pour in the water or broth.
- 2
Simmer for 1.5 hours until the pork is tender.
- 3
Take out the ham hock and shred the meat. Throw away the bone.
- 4
Put the shredded pork back into the pot.
- 5
Add the shredded hearts of palm to the pot.
- 6
Simmer for 30 more minutes until tender and the flavors blend together.
- 7
Season with black pepper and hot sauce.
- 8
Serve the stew hot with cornbread.
Chef's tips
Fresh hearts of palm from the sabal palm, known as swamp cabbage, have a milder flavor and are traditional. Jarred hearts of palm also work. Simmer slowly so the smoked pork thoroughly flavors the broth.
Storage
Refrigerate up to 4 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Using canned hearts of palm without cutting down the simmering time
- •Not adding enough seasoning to the smoked pork broth
Serving suggestions
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