Beef Free Lemon Green Beans Almondine
Crisp green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this is the kind of side dish that quietly steals the show at any table. The technique here is what makes it special: blanching the beans first locks in that vivid green color and tender-crisp bite, while browning the butter low and slow coaxes out a deep, almost caramel-like richness that elevates every other ingredient in the pan. Toasted sliced almonds add crunch and warmth, and the garlic softens just enough to mellow into the sauce without overpowering it. A squeeze of fresh lemon juice at the finish cuts through the richness and ties everything together beautifully. This dish is naturally free of any meat or beef-derived ingredients — just produce, dairy, and nuts working in perfect harmony. It comes together in one skillet with straightforward steps, making it an easy win whether you're cooking a weeknight dinner or rounding out a holiday spread.
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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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