Walnut Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden toasted almonds, and a bright hit of lemon — this is the kind of elegant side dish that looks like it took way more effort than it actually did. The technique here is what makes it sing: browning the butter low and slow until it smells toasty and rich, then letting the sliced almonds deepen in that same pan before the garlic goes in. For anyone navigating a walnut allergy or sensitivity, this recipe is a clean and confident choice — almonds are the only nut in play, and every ingredient is straightforward with no hidden surprises. A quick blanch keeps the beans vibrantly green and perfectly crisp, so they hold up beautifully when tossed in the skillet. The finishing squeeze of lemon juice cuts right through the richness of the butter and lifts the whole dish. Whether you're pulling this together for a weeknight dinner or a holiday spread, it lands on the table looking polished and tasting like something from a proper restaurant kitchen.
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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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