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.