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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
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
Ingredients
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1 pound
fresh green beans, ends trimmed
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2 tablespoons
olive oil
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2
cloves of garlic, smashed
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6
dates, pitted and diced
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Pinch
salt
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1/2 cup
Marcona almonds
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2 teaspoons
chopped fresh rosemary (or 1 tsp chopped, dried rosemary)
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flake salt to taste (optional)
Directions
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Preheat oven to 375 degrees.
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In a cast iron skillet, heat olive oil over medium heat. Add garlic, stirring to coat in oil and saute for 1 minute.
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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.
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Add salt, rosemary, and almonds, give one final stir to coat everything in the skillet, and pop in the oven.
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Cook for 20 minutes, stirring halfway through, or until the beans are slightly blistered and browned but still hold their form.
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Top with flaked salt to taste (optional) before serving.
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.
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