Thanksgiving Recipe: Green Beans with Persimmon and Toasted Almonds Recipe

Ingredients

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 pounds green beans, trimmed
2 teaspoons kosher salt
2 Tablespoons unsalted butter
1/3 cup slivered almonds
2 Fuyu persimmons

Methods/Steps

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 ½ 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.