Low Sugar Lemon Green Beans Almondine
Crisp green beans, toasted almonds, and a hit of fresh lemon come together in a side dish that feels genuinely elegant without requiring much effort at all. The technique here is what makes it special — blanching the beans locks in that vivid green color and tender-crisp bite, while browning the butter low and slow coaxes out a deep, nutty richness that store-bought sauces simply can't replicate. Those sliced almonds get toasted right in the browned butter, so every element in the pan is building flavor at the same time. A squeeze of fresh lemon juice at the end cuts through the richness and keeps everything tasting bright and alive. Because the recipe relies entirely on whole, real ingredients — fresh beans, butter, garlic, almonds, and citrus — there's nothing hidden to worry about, no sweetened sauces or seasoning blends with surprise additives. It's the kind of dish that proves you don't need anything extra to make something genuinely craveable.
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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 tender-crisp, about 3–4 minutes. Drain through a colander and immediately rinse under cold running water until cool to the touch, then shake off excess water.
- 2
Melt the butter in a 12-inch 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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