Celery Free Classic Green Beans Almondine
Few side dishes feel as effortlessly elegant as this French bistro classic, and the ingredient list is refreshingly short and clean. Fresh green beans get a quick blanch to lock in that vivid color and satisfying snap, then they're tossed in a skillet with browned butter, toasted almonds, and a whisper of garlic. The browned butter is the real secret here — letting it cook until nutty and golden adds a depth of flavor that makes the whole dish taste far more involved than it actually is. A squeeze of fresh lemon juice at the end cuts through the richness and brightens everything up beautifully. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, with no hidden aromatics or sneaky additions to second-guess. It works just as well alongside a weeknight roast chicken as it does on a holiday table, which is exactly the kind of versatility a great side dish should have.
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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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