In a large pot, bring cold water to a boil. Once boiling, add about ½ tablespoon of salt. Add the green beans and cook for 10 minutes. While the green beans are cooking, prepare a large bowl with ice water.
Transfer the green beans from the boiling water into the ice water bath. Use a slotted spoon to transfer the blanched green beans onto a plate. Set aside.
In a large skillet, melt butter and add the bacon and onions. Sauté until the onions are translucent and the bacon crispy. Stir in nutmeg and transfer the cooked green beans into the skillet. Toss well and simmer for 8-10 minutes. Stir regularly.If desired, season to taste with salt and pepper. Serve and enjoy.
HERB SWAB - If you can use ground savory instead of the nutmeg. It has a wonderfully woody and lightly nutty flavor and does well when you simmer something for several minutes.