Sauteed Persimmons and Green Beans with Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces |
3 tablespoons olive oil |
3 ripe fuyu (not hachiya) persimmons* (about 1 pound), cut into 1/4-inch-thick slices and each slice cut into 1-inch pieces |
1/2 cup 1-inch pieces fresh chives |
Directions:
1. In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
2. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
3. Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
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