Barley Free Classic Green Beans Almondine
Fresh green beans get a seriously elegant upgrade here, blanched until just crisp-tender and then tossed in a skillet of nutty browned butter with golden sliced almonds and fragrant garlic. The whole dish comes together in minutes and lands on the table looking like something from a French bistro. A squeeze of fresh lemon juice at the end cuts through the richness of the butter and ties every element together beautifully. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners or additives — every ingredient on the list is straightforward and easy to verify. The technique of browning the butter before adding the almonds is what makes this dish truly special, building layers of toasty, caramelized flavor that elevate simple vegetables into something memorable. It works just as well as a weeknight side as it does on a holiday table, and the optional lemon zest adds a bright, aromatic finish that makes it feel genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp salt, plus more for the blanching water
- 3 tbsp unsalted butter
- ½ cup sliced almonds
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat. Add the green beans and cook until bright green and crisp-tender, about 3–4 minutes. Drain through a colander and immediately spread on a clean kitchen towel or paper towels to dry.
- 2
Melt the butter in a large skillet over medium heat, swirling occasionally, until the foam subsides and the butter turns a light golden-brown and smells nutty, about 3–4 minutes.
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