Sauteed Persimmons With Green Beans With Chives Recipes

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SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES



Sauteed Persimmons and Green Beans with Chives image

Categories     Fruit     Herb     Side     Sauté     Thanksgiving     Green Bean     Fall     Persimmon     Chive     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

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
*available at specialty produce markets

Steps:

  • 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 sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
  • Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

SAUTEED PERSIMMONS WITH GREEN BEANS WITH CHIVES



Sauteed Persimmons with Green Beans with Chives image

Make and share this Sauteed Persimmons with Green Beans with Chives recipe from Food.com.

Provided by Meredith ODwyer

Categories     Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 1/2 lbs petite green beans, trimmed and cut into 1/2-inch pieces
3 tablespoons olive oil
3 ripe fuyu persimmons, , cut into 1/4-inch-thick slices (, about 1 pound)
1/2 cup fresh chives (1-inch pieces)
1 pinch sugar

Steps:

  • Cook beans according to directions.
  • Usually frozen beans are boiled for 2-4 minutes and then drained.
  • After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
  • In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
  • Add a pinch of sugar to help sweeten the persimmons.
  • Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
  • Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

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