Brown-Butter Green Beans with Pine Nuts

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

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.