Bring a 4- to 6-quart pot (like a Dutch oven) of well-salted water to a boil over high heat. Add the green beans and cook until tender to the bite, 5 to 7 min. Drain the beans in a colander. Return the pot to the stove over low heat and melt the butter in the pot. Add the pine nuts and 1/4 tsp. salt, turn the heat to medium, and cook, stirring constantly, until the butter browns and the pine nuts turn mostly golden, 3 to 5 min. Turn off the heat (or remove the pot from the stove) and add the green beans and 1/2 tsp. salt to the pot. Toss to combine thoroughly, sprinkle with the lemon juice, and toss again. Taste and adjust the seasoning if necessary. Serve warm.
Make Ahead Tips
You can boil the green beans ahead of time, but you’ll need to rewarm them a bit longer in the brown butter, covered, over low heat.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Scott Phillips