Hearts of Palm with Purée of Marrow Beans and Field Greens

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

I’m always searching for new foods—it’s a constant quest for me. When I saw fresh hearts of palm on a trip to Hawaii, I was bowled over. Their nutty, almost artichoke flavor works beautifully with French cuisine. They’re delicious raw, but poaching them until they’re soft, with just a little bit of crunch, enhances their flavor.


Marrow Beans

  • ½ cup (4 ounces) dried marrow beans or Great Northern or other large white beans, soaked overnight at room temperature in 3 cups water


For the Marrow Beans

Remove and discard any skins from the soaking beans that have risen to the top of the water. Drain and rinse the beans. Place the beans in a pot, add cold water to cover by at least 2 inches, and bring to a simmer. It is important that the beans do not come to a hard boil, or they will crack. More skins will float to the surface; remove