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Brown-Butter Green Beans with Pine Nuts

Scott Phillips

Servings: 4-6

A little twist on green beans amandine.


  • 1 lb. fresh green beans, trimmed
  • 3 Tbs. unsalted butter
  • 1/2 cup pine nuts, coarsely chopped
  • Kosher salt
  • 2 tsp. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 150
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 15
  • Sodium (mg): 320
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 3


  • 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.


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