Bitter Greens & Feta Stuffed Dates

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Wash the escarole and finely chop it.

   ~2 min
3. 3

   Toast the walnuts in a dry small saucepan over medium heat for 3-5 minutes, until fragrant. Let cool slightly, then roughly chop.

   ~5 min
4. 4

   In a mixing bowl, combine the chopped escarole, crumbled feta cheese, chopped walnuts, olive oil, and a pinch of black pepper. Mix well.

   ~3 min
5. 5

   Carefully slice each Medjool date lengthwise without cutting all the way through, creating a pocket. Remove the pit.

   ~4 min
6. 6

   Spoon the escarole and feta mixture generously into each date pocket.

   ~3 min
7. 7

   Place the stuffed dates on the prepared baking sheet and bake for 8-10 minutes, until the feta is slightly softened and the edges of the dates are warm.

   ~10 min
8. 8

   Remove from oven, drizzle with balsamic glaze, and serve warm.

   ~1 min