Nightshade Free Classic Green Beans Almondine
Green beans almondine is one of those timeless side dishes that feels fancy enough for a dinner party but comes together with almost no fuss. The real magic here is the brown butter — letting it cook until it turns golden and nutty transforms a simple fat into something deeply savory and aromatic. Toasted sliced almonds pile on even more richness, while a hit of lemon juice and optional zest at the finish keeps everything bright and balanced. For anyone navigating a nightshade-free lifestyle, this dish is a natural fit: every single ingredient is completely free of tomatoes, peppers, potatoes, and eggplant, with zero substitutions needed. Blanching the beans first locks in that vivid green color and crisp-tender bite, so they hold up beautifully when tossed in the skillet. Garlic sliced thin and cooked just until golden adds a gentle savory depth without overwhelming the delicate flavors. It's the kind of vegetable dish that actually disappears at the table.
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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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