- 1 1/2 pounds green beans, trimmed
- 3 ripe but Fuyu persimmons, about 1 pound (see Note)
- 2 tablespoons peanut oil
- 1 tablespoon butter
- 1/2 cup fresh chives, cut into 1-inch pieces
1)Blanch the green beans in boiling salted water until just barely tender, 3 or 4 minutes. Drain and submerge them in a bowl of ice water. When thoroughly cooled, drain the beans. (This step can be done up to 24 hours ahead.)
2)Core the persimmons removing the pale green papery calyx or leafy cap. Halve them vertically. With the cut side down, thinly slice.
3)Put a large heavy skillet over moderately high heat. Add the oil and butter. When hot but not smoking add the persimmons and beans. Stir until both are heated through, about 4 minutes. Add half the chives, stir well, and cook for 1 minute .
4)Pour the mixture into a bowl or shallow platter. Top with the remaining chives. Serves 8.
Note: The Fuyu is squat, round persimmon with a yellow-orange color. In some ways, it almost looks like mini pumpkin or perhaps a slightly flattened tomato. It is crisp, lightly sweet and crunchy, like a Fuji apple.