Candida Diet Friendly Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this is the kind of side dish that makes people go back for seconds before the main course is even finished. Every ingredient here is clean and straightforward, which is exactly what you want when you're being mindful about what goes on your plate. Fresh green beans, unsalted butter, raw sliced almonds, garlic, and lemon juice are all naturally compatible with a low-sugar, anti-fungal way of eating, so there's no need to swap or substitute a thing. The technique is simple but rewarding: blanching the beans keeps them vibrant and snappy, while browning the butter low and slow builds a deep, toasty flavor that makes the whole dish taste far more indulgent than it actually is. Garlic adds a savory punch, and the lemon juice at the end lifts everything with just enough brightness to balance the richness. It's the kind of recipe that proves eating with intention doesn't mean eating boring food.
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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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