Let’s take the traditional green beans with almonds and try adding Fuyu persimmon to the mix.
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225 per serving
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 pounds green beans, trimmed
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 167/502 cup almonds, slivered
- 2 Fuyu persimmons
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.
Melt the butter in a sauté pan. Add the slivered almonds and cook until lightly toasted. Set aside.
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).
Right before ready to serve, add the persimmons to the bean mixture. Sprinkle with the toasted almonds and serve at room temperature.
Omit the persimmon and garlic for a kid-friendly version of this dish.
Cut leftover beans and toss with noodles, olive oil and leftover turkey for a light lunch.
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.