Ingredients

Serves 8

　　1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces

　　3 tablespoons olive oil

　　3 ripe Fuyu (not Hachiya) persimmons* (about 1 pound), cut into 1/4-inch-thick slices and each slice cut into 1-inch pieces

　　1/2 cup 1-inch pieces fresh chives

　　*available at specialty produce markets

　　

Step 1

In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.

　　

Step 2

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.

　　

Step 3

Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.