Last week’s Local Box included locally grown green beans. Man, there is nothing like fresh, local green beans! They are soo delicious, and don’t compare in flavor to frozen or grocery store-purchased beans! Since I had a persimmon and a pear left in the fridge I decided to throw those in too. And well, those Marrs oranges sitting on my kitchen counter were just begging to be eaten! Put ’em all together with some butter and honey, and here’s whatcha get-the perfect Fall side dish to accompany an organic chicken or fish main dish! 🙂 Citrusy Green Beans With Persimmons and Keifer Pears would also make a fun addition to a Thanksgiving meal! (Who says green beans have to be served in the form of traditional Green Bean Casserole?)
@ 1/2 lb. green beans, ends removed
1 persimmon, peeled and sliced
1/2 Asian or Keifer pear, sliced into chunks
1 Marrs orange, cut into wedges, skins removed.
1/2 t. orange zest
3 T. freshly squeezed orange juice
1 T. honey
2 T. Earth Balance dairy/soy free buttery spread
1/2 t. salt
1/4 t. black pepper
1. Steam the beans for just 3 minutes.
2. Melt butter in a skillet. Add orange zest and sautee just until fragrant.
3. Turn off heat and add salt, pepper, and orange juice.
4. Add green beans, orange wedges, persimmons, and pears to skillet. Toss gently and serve immediately.
This makes a great side dish for chicken or fish!