Cashew Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced almonds, and a bright hit of lemon juice — this is the kind of elegant side dish that looks like it came from a restaurant but comes together in a single skillet. The technique here is what makes it shine: browning the butter low and slow until it smells toasty, then letting the almonds follow suit until they're deeply golden and fragrant. A quick blanch keeps the beans vivid and snappy, so every bite has that satisfying contrast of tender vegetable and crunchy nut. For anyone navigating tree nut concerns specifically around cashews, this dish is a clean and confident choice — almonds are the only nut in play, and every ingredient is straightforward and easy to verify. A squeeze of fresh lemon at the finish lifts the whole thing and keeps it from feeling heavy. It's the kind of side that quietly steals the show at the dinner table.
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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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