Barley Free Lemon 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 side dish that quietly steals the show at the dinner table. The technique here is what makes it special: blanching the beans first locks in that vivid green color and snap, while browning the butter low and slow coaxes out a rich, almost caramel-like depth that elevates the whole dish. Sliced garlic goes in just long enough to soften and turn fragrant without burning, layering in savory warmth that plays beautifully against the lemon juice and zest. Every ingredient in this recipe is naturally free of barley and barley-derived additives, so there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. That's genuinely useful for a classic French-inspired side, since some restaurant or packaged versions can sneak in unexpected grain-based thickeners or seasoning blends. Fresh beans, real butter, whole almonds, and citrus are all you need, and the result tastes far more impressive than the short ingredient list suggests. Serve it immediately straight from the skillet while the almonds are still crisp and the butter is still glossy.
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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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