Trim the ends of the green beans and rinse well, set aside.
In a large skillet over medium low heat, melt 2 tablespoons of the butter. Add the almonds and cook for 2-3 minutes, stirring, until the nuts and butter become fragrantly nutty and begin to brown.
Add the green beans, and the kosher salt and freshly ground black pepper. Add 1 or 2 tablespoon of water or chicken broth to the pan to add more steam to the pan and cover with a lid and simmer until the beans are al denté, 4-5 minutes more, tossing the beans and almonds occasionally so the nuts don't burn.
Add the remaining tablespoon of butter with the Juice of 1 lemon, and season with more salt and pepper and toss. Add more lemon juice to taste.
