1-1/2 lb. green beans, trimmed and cut
diagnally into 1/2 inch pieces.
3 tbsp. olive oil
3 ripe Fuyu (not Hachiya) persimmons*
(about1 lb.). cut 1/4 inch thick slices and
1/2 cup 1 inch snipped pieces Fresh Chives
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 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 saute' persimmons until lightly brown and softened, about 4 minutes. Add beans and 1/4 cup chives and saute', stiring gently until hot.
Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
*available at specialty produce markets