Turkey Free Classic Green Beans Almondine
Fresh green beans get a serious upgrade here — blanched until vivid and crisp-tender, then tossed in nutty browned butter with toasted almonds, golden garlic, and a bright hit of lemon juice. The technique of browning the butter first is the real secret weapon, coaxing out a deep, almost caramel-like richness that makes this side dish taste far more impressive than the short ingredient list suggests. A finish of lemon zest lifts everything and keeps it from feeling heavy, so the whole dish lands somewhere between elegant and effortless. This is the kind of recipe that disappears fast at a dinner table, whether it's a weeknight or a holiday spread. Because every ingredient here is straightforward and plant- or dairy-based, there's no need to scrutinize labels or worry about hidden proteins sneaking into your side dish. It pairs beautifully with roasted fish, pasta, or really anything 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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