Sauteed Persimmons and Green Beans with Chives

1. 1

   In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain.

2. 2

   Plunge beans into a bowl of ice and cold water to stop cooking and drain.

3. 3

   Beans may be prepared up to this point 1 day ahead and chilled, covered.

4. 4

   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.

5. 5

   Add beans and 1/4 cup chives and saute, stirring gently, until hot.

6. 6

   Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.