Macadamia Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced almonds, and a bright hit of lemon juice — 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 store-bought shortcuts just can't replicate. Sliced almonds go into that same pan until they're fragrant and golden, and then garlic softens right alongside them before everything comes together in one skillet. For anyone avoiding macadamia nuts, this recipe is naturally a safe and satisfying choice — almonds are the only nut in play, and every ingredient is straightforward and easy to verify. A final squeeze of lemon and optional zest lifts the whole dish, cutting through the richness and making the flavors pop. It pairs beautifully with roasted chicken, grilled fish, or really any protein that could use a bright, buttery companion on the plate.
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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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