Chestnut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this classic French-inspired side dish is the kind of thing that makes a simple weeknight dinner feel genuinely special. The technique here is straightforward but rewarding: blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a deep, toasty richness that elevates every single bite. Sliced almonds go into that golden butter just long enough to turn fragrant and lightly crunchy, and a quick hit of garlic rounds everything out beautifully. A squeeze of fresh lemon juice at the end cuts through the richness and keeps the whole dish feeling light and fresh. For anyone navigating a chestnut allergy or sensitivity, this recipe is a clean, worry-free choice — every ingredient is straightforward, with no hidden additions that could complicate things. It's the kind of side that pairs effortlessly with roasted chicken, grilled fish, or a holiday spread, and it comes together in one pot and one skillet with very little fuss.
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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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