| 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 |
tb |
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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”