Renee Erickson’s Sautéed Dates

On their own, dates can be almost too sweet, which is why many of us rarely think of them at all, or blend them up into breads or shakes as a natural sweetener. But once harnessed with a little salt, the sugar stops being overwhelming and the winey, butterscotch-y nuances become clear. We’re familiar here with salting in the form of bacon or goat cheese, but it could also just be salt.

 

Renee Erickson’s Sautéed Dates

Serves as many as you like

·       Sharp extra-virgin olive oil

·       Dates, unpitted (count on 4 to 5 per person as an appetizer)

·       Flaky sea salt

Heat 1/4 inch olive oil in a small sauté pan over medium heat. Fill the pan with dates and cook, turning them a few times, just until they’ve warmed through. (They burn easily, so don’t overdo it.) Serve them on a plate with flaky sea salt.