Recipe and photo courtesy of Lindsay Landis (loveandoliveoil.com)

Sautéed Green Beans with Persimmons

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• 30 mL (2 Tbsp) olive oil
• 1 large shallot, minced
• 454 g (1 lb) thin French green beans, trimmed
• 5 Fuyu persimmons, hulled, peeled (recommended) and sliced
• Salt and pepper, to taste

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Heat oil in a large skillet over medium-high heat. Add shallot and sauté until fragrant, about 1 minute. Add green beans and toss until coated in oil. Cover and cook about 3 to 5 minutes or until beans are bright green but just underdone, stirring occasionally.

Add persimmon slices; stir to combine. Continue to cook 2 to 3 minutes or until beans are tender and persimmons are softened (time will vary depending on the size of the beans). Season to taste with salt and pepper. Serve warm. Makes 3 to 4 servings.