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.