📖 Instructions

1. Okay, lets begin! First, gently slice each date lengthwise, being careful not to cut all the way through. You want to create a little pocket for the filling.
2. Remove the pit from each date, if they aren't already pitted. Nobody wants a crunchy surprise!
3. In a small saucepan, sauté the onions and garlic in olive oil over medium heat. Cook until the onions are softened and translucent. This usually takes about 5 minutes. Keep an eye on them so they don't burn!
4. Add the callaloo to the saucepan and cook for another 5-7 minutes, stirring occasionally. Season with salt, pepper, and a pinch of nutmeg. The callaloo should be heated through and slightly wilted.
5. Remove the callaloo mixture from the heat and let it cool slightly. This will prevent the goat cheese from melting when you mix it in.
6. In a mixing bowl, combine the slightly cooled callaloo with the goat cheese. Mix well until everything is evenly distributed and you have a creamy, flavorful filling.
7. Now, for the fun part: Stuff each date with the callaloo and goat cheese mixture. You can use a small spoon or a piping bag for this. I like using a piping bag because it's less messy, but a spoon works just fine!
8. Place the stuffed dates on a baking sheet lined with parchment paper. This makes cleanup a breeze.
9. Drizzle the balsamic glaze over the stuffed dates. Be generous, but not too much, it adds a sweet and tangy touch!
10. If desired, sprinkle chopped walnuts or pecans over the dates for a little crunch. I like to add a sprinkle of sea salt too, for that sweet and salty combo.
11. Serve immediately and watch them disappear! These are best enjoyed fresh, but can be stored in the refrigerator for a day or two if you have any leftovers (unlikely!).