| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Green beans, trimmed and cut |
| diagonally into | ||
| 1/2-inch pieces | ||
| 3 | T | 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 | c | 1 inch pieces fresh chives |
INSTRUCTIONS
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 1/4 cup chives and saute, stirring gently, until hot. Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top. Serves 8. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1442
Calories From Fat: 387
Total Fat: 43.9g
Cholesterol: 0mg
Sodium: 28.6mg
Potassium: 2976.9mg
Carbohydrates: 281.5g
Fiber: 61.9g
Sugar: 174.1g
Protein: 16.4g