Crisp-tender sautéed green beans pair beautifully with soft, creamy persimmons, bringing a perfect element of sweetness to an otherwise lackluster side dish.
Yield: 6 side servings
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Ingredients
2tablespoons/ 28golive oil
1/ 28glarge shallot, minced
1pound/ 452gthin green beans or haricot verts, trimmed
5/ 840gfuyu persimmons, hulled, peeled (optional), and sliced
salt and pepper, to taste
Instructions
Heat oil in a large skillet over medium-high heat.
Add shallot and cook until fragrant, about 1 minute.
Add green beans and toss to coat in oil. Cover and cook for about 3 to 5 minutes or until beans are bright green but still al dente, stirring occasionally.
Add persimmon slices and stir to combine. Continue to cook for 2 to 3 minutes or until beans are tender and persimmons are softened (time will vary depending on the size of your beans). Season to taste with salt and pepper. Serve warm.