Sauteed persimmons and green beans with chives

1 servings

Ingredients

Quantity Ingredient
1½ 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
½ cup 1 inch pieces fresh chives

Directions

*available at specialty produce markets 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.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute persimmons until lightly browned and softened, about 4 minutes. Add beans and ¼ cup chives and saute, stirring gently, until hot.

Transfer mixture to a platter and sprinkle remaining ¼ cup chives on top.

Serves 8.

Gourmet November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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