Sautéed Green Beans with Lemon Butter and Pine Nuts

  • Yield: 2 servings


1/2pound fresh green beans, ends trimmed, blanched in boiling salted water
1tablespoon unsalted butter
1tablespoon minced shallots
1tablespoon pine nuts
1teaspoon fresh lemon juice
pinch salt
pinch freshly ground black pepper


  1. Drain green beans well and pat dry. Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt and pepper and toss to combine. Remove from the heat and serve immediately.