sauteed-persimmons-and-green-beans-with-chives-10631.json

{
    "directions": [
        "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.",
        "In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saut\u00e9 persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and saut\u00e9, stirring gently, until hot.",
        "Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fruit",
        "Herb",
        "Side",
        "Saut\u00e9",
        "Thanksgiving",
        "Green Bean",
        "Fall",
        "Persimmon",
        "Chive",
        "Gourmet",
        "Sugar Conscious",
        "Vegan",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Sauteed Persimmons and Green Beans with Chives",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-persimmons-and-green-beans-with-chives-10631"
}