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Author Notes: Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. Or quinoa. Or by themselves. If you can't find Marcona almonds, substitute slivered almonds and reduce almond quantity by half. —Mary Catherine Tee
- 1 pound fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 2 cloves of garlic, chopped
- 6 dates, pitted and diced
- pinches salt
- 1/2 cup Marcona almonds
- 2 teaspoons chopped fresh rosemary (or 1 tsp chopped, dried rosemary)
- Preheat oven to 375 degrees.
- In a cast iron skillet, heat olive oil over medium heat. Add garlic, stirring to coat in oil and saute for 1 minute.
- Add dates and green beans to the garlic-oil, stir to coat. Sautee, stirring occasionally, for 4 minutes, or until the beans start to sweat just a bit.
- Add salt and almonds, give one final stir to coat everything in the skillet, and pop in the oven.
- Cook for 20 minutes, stirring halfway through, or until the beans are slightly blistered and browned but still hold their form.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit