1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 pounds green beans, trimmed (1 CSA bag)
2 teaspoons kosher salt
2 Tablespoons unsalted butter
1/3 cup slivered almonds
2 Fuyu persimmons
Measure the olive oil and chop the garlic.
Working in batches, cook the green beans in a stock pot of boiling, salted water until just crisp-tender, about 5 minutes per batch.
Do not cover the pot.
Transfer the cooked beans (with a skimmer) to a bowl.
Toss the warm beans in olive oil, garlic and salt.
Melt the butter in a sauté pan.
Add the slivered almonds and cook until lightly toasted.
Cut off the tops of the persimmons and cut in half.
Slice persimmons in 1/4-inch slices from top to bottom and set aside. (Or you can cube them into ½ inch cubes).
Right before ready to serve, add the persimmons to the bean mixture.
Sprinkle with the toasted almonds and serve at room temperature.