Sauteed Green Beans and Persimmons

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INGREDIENTS
  • 2 tablespoons Garcia de la Cruz Extra Virgin Olive Oil
  • 1 large shallot- minced
  • 1 pound thin green beans or haricot verts- trimmed
  • 5 Fuyu persimmons, hulled, peeled (recommended), and sliced
  • Salt & pepper, to taste
DIRECTIONS
  1. Heat Garcia de la Cruz Extra Virgin Olive Oil in a large skillet over medium-high heat
  2. Add shallot and saute until fragrant about 1 minute. Add green beans and toss until coated in oil
  3. Cover and cook for about 3 to 5 minutes or until beans are bright green but just underdone, stirring occasionally.
  4. Add persimmon slices and stir to combine. Continue to cook for 2 to 3 minutes or until beans are tender and persimmons are softened
  5. Season to taste with salt and pepper. Serve warm and enjoy!
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