Cinnamon Free 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 elegant side dish that looks like it took way more effort than it actually did. The magic here is in the browned butter, which develops a deep, toasty richness that coats every bean and makes the whole skillet smell incredible. Blanching the beans first keeps them vivid green and perfectly tender without going mushy, so the texture is spot-on by the time everything comes together. A quick squeeze of lemon juice at the end cuts through the richness and lifts the whole dish in the best possible way. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely safe and satisfying choice — every ingredient is straightforward, and there's nothing hidden in the list that could cause concern. It works beautifully alongside roasted chicken, a holiday spread, or honestly just a simple weeknight dinner when you want something that feels a little special.
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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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