Lactose Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter and golden almonds — this is the kind of elegant side dish that makes a simple weeknight dinner feel like a proper occasion. The magic here is in the browned butter, which develops a rich, toasty depth that coats every bean beautifully without any cream, cheese, or heavy dairy involved. Since butter is naturally very low in lactose and is well tolerated by most people who avoid it, this classic preparation is a genuinely satisfying option rather than a compromise. A quick blanch keeps the beans vibrant and snappy, while the sliced almonds add crunch and the garlic brings just enough savory warmth to round everything out. A final hit of fresh lemon juice lifts the whole dish and keeps it from feeling heavy. It comes together in one skillet with straightforward technique, so even if you're new to browning butter, the step-by-step process here makes it approachable and hard to mess up. This is the kind of vegetable dish that converts people who claim they don't like green beans.
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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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