Shellfish Free Classic Green Beans Almondine
Few side dishes manage to feel both effortlessly elegant and genuinely weeknight-friendly, but this one absolutely delivers. Fresh green beans get a quick blanch to lock in that vivid color and satisfying snap, then hit a skillet of browned butter that smells absolutely incredible — nutty, rich, and deeply savory all at once. Toasted sliced almonds and thin-sliced garlic go in next, building layers of flavor that make this feel far more special than the short ingredient list suggests. A bright finish of fresh lemon juice and optional zest cuts right through the richness and ties everything together beautifully. Every single ingredient here is naturally free of shellfish and seafood, so there's no label-reading stress or substitution gymnastics required — just clean, simple cooking. This is the kind of dish that disappears fast at the dinner table, whether it's alongside a weeknight roast or dressed up for a holiday spread.
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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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