Hazelnut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden toasted almonds, and a bright hit of lemon — this is the kind of elegant side dish that makes a weeknight dinner feel like a dinner party. The technique here is simple but genuinely rewarding: blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a deep, toasty richness that elevates the whole dish. Sliced almonds are the nut of choice, making this a naturally safe pick for anyone avoiding hazelnuts without any substitutions or workarounds needed. A quick sauté with thinly sliced garlic adds savory depth, and a final drizzle of fresh lemon juice cuts through the richness with just the right amount of brightness. Optional lemon zest scattered over the top takes it from great to genuinely impressive. It comes together in one pot and one skillet, which means less cleanup and more time enjoying the results.
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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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