Green Onions and String Beans with Balsamic Brown Butter

From Rachea.l Ray's cookbook

Salt
1 1/4 pounds string beans, trimmed
3 tablespoons butter
1 tablespoon balsamic vinegar (I used white balsamic)
1 bunch green onions, cut into 1-inch pieces
Freshly ground black pepper

Fill a skillet with about an inch of water, place it over high heat, and bring it up to a boil. Add some salt and the string beans and cook them until just barely tender, 2 to 3 minutes. Drain and reserve the beans.

Return the skillet to the stovetop and turn the heat down to medium. Add the butter and cook until it is lightly browned and has a nutty fragrance. It will go from melted to bubbling and then quickly to browning. Once the butter is brown, add the vinegar, a small splash of water, the reserved green beans, the green onions and some slat and pepper. Toss around to combine and coat the beans in the balsamic brown butter and continue to cook for about 1 minute.