Brazil Nut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced almonds, and a bright hit of lemon — this is the kind of side dish that quietly steals the show at any dinner table. The technique here is simple but deliberate: blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a rich, toasty depth that elevates every bite. Thin-sliced garlic goes in just long enough to soften and turn golden at the edges, adding a savory backbone without overpowering the delicate flavors. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. For anyone navigating a Brazil nut allergy or sensitivity, this recipe is naturally safe — almonds are the only nut in play, and every ingredient is straightforward with no hidden blends or ambiguous pantry shortcuts to second-guess. It comes together in one pot and one skillet, making cleanup as easy as the cooking itself. Whether you're serving it alongside a weeknight roast or bringing it to a holiday spread, this is the kind of effortless, crowd-pleasing dish you'll come back to again and again.
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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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