Green Beans with Persimmon and Toasted Almonds
Let’s take the traditional green beans with almonds and try adding Fuyu persimmon to the mix.
preparation
preparation time
10 mins
cook time
20
servings
8
calories
225
ingredients
0.25 cup extra virgin olive oil
2 cloves garlic minced
2 pounds green beans trimmed
2 teaspoons kosher salt
2 tablespoons unsalted butter
0.33 cup almonds slivered
2 Fuyu persimmons
directions
Blanch beans
Measure the olive oil and chop the garlic. Set aside. Working in batches, cook the green beans in a stock pot of boiling, salted water until just crisp-tender, about 5 minutes per batch. Do not cover the pot. Transfer the cooked beans (with a skimmer) to a bowl. Toss the warm beans in olive oil, garlic and salt.
Toast Almonds
Melt the butter in a sauté pan. Add the slivered almonds and cook until lightly toasted. Set aside.
Persimmons
Cut off the tops of the persimmons and cut in half. Slice persimmons in 1⁄4-inch slices from top to bottom and set aside. (Or you can cube them into half-inch cubes).
Assembly
Right before ready to serve, add the persimmons to the bean mixture. Sprinkle with the toasted almonds and serve at room temperature.
For Kids
Omit the persimmon and garlic for a kid-friendly version of this dish.
For Leftovers
Cut leftover beans and toss with noodles, olive oil and leftover turkey for a light lunch.
Simple Substitutions
If preparing this dish in the spring, use apricots in place of persimmon. Peaches are a sweet alternative in the summer. And if you can't find persimmon in the fall, use pomegranate, dried cherries or cranberries.
Kenmore
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