Vegetarian Classic Green Beans Almondine
Few side dishes manage to feel both effortless and genuinely impressive at the dinner table, but this one absolutely does. Fresh green beans are blanched until brilliantly green and just tender, then tossed in a skillet where real butter has been coaxed into a nutty, golden-brown state that transforms the whole dish. Sliced almonds go in next, toasting in that fragrant butter until they're deeply golden and irresistible, followed by thin slices of garlic that soften and mellow in just a minute. A bright hit of fresh lemon juice at the end cuts through the richness and pulls everything together beautifully. It's a naturally meat-free dish that doesn't feel like a compromise — it feels like the star of the plate. Whether you're serving it alongside a holiday roast or a simple weeknight pasta, this is the kind of vegetable side that gets people going back for seconds before the main course is even finished.
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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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