Peanut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter with toasted almonds and a bright hit of lemon — this is the kind of side dish that quietly steals the show at any dinner table. The technique here is simple but intentional: blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a deep, toasty richness that makes the whole skillet smell incredible. Sliced almonds go in next, turning golden in that same butter before garlic joins the party for just enough savory depth. A squeeze of fresh lemon juice at the end cuts through the richness and lifts every flavor in the pan. For anyone navigating peanut allergies, this recipe is naturally straightforward — every ingredient is clean and easy to source without worrying about hidden peanut oils or cross-contaminated pantry staples. It comes together in one pot and one skillet, which means less cleanup and more time enjoying a genuinely elegant vegetable dish.
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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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