Coconut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, toasted almonds, and a bright squeeze of lemon — this is the kind of elegant side dish that looks far more impressive than the effort it takes to pull together. The magic here is in the browned butter, which develops a deep, toasty richness that coats every bean and makes the whole skillet smell absolutely incredible. Blanching the beans first locks in that vivid green color and keeps them perfectly crisp, so nothing ends up soggy or overdone. Toasted sliced almonds add crunch and warmth, while the garlic softens just enough to mellow into the butter without overpowering the dish. A final hit of lemon juice and optional zest lifts everything and keeps it tasting fresh rather than heavy. Every ingredient here is straightforward and naturally free of coconut in any form — no coconut oil, no coconut milk, no hidden derivatives — so you can cook with complete confidence. This is the kind of classic side that earns a permanent spot on your weeknight and holiday table alike.
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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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