Sauteed Persimmons and Green Beans with Chives

• 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

1. In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain.
2. Plunge beans into a bowl of ice and cold water to stop cooking and drain.
3. Beans may be prepared up to this point 1 day ahead and chilled, covered.
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. Add beans and 1/4 cup chives and saute, stirring gently, until hot.
6. Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.

green beans, olive oil, persimmons, chives, markets

Taken from www.epicurious.com/recipes/food/views/sauteed-persimmons-and-green-beans-with-chives-10631 (may not work)