The secret to this recipe's rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn't burn. If you can't find slim, delicate haricots verts, substitute green beans and cook them for an extra minute or two. You can also substitute fresh mint for the oregano for a different flavor.

　　

Ingredients

Makes 8 to 10 servings

　　2 pounds haricots verts, trimmed

　　5 tablespoons unsalted butter

　　3/4 cup pine nuts

　　1 1/2 tablespoons fresh oregano, chopped

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)

　　

Step 2

In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.