Brazil Nut Free Lemon Green Beans Almondine
Crisp-tender 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 the dinner table. The technique here is simple but intentional: blanching the beans in salted water locks in that vivid green color and snappy texture before they ever hit the pan. From there, the butter gets coaxed into a golden, fragrant state before the almonds go in, building layers of toasty, rich flavor that feel far more impressive than the ingredient list suggests. A quick finish of lemon juice and zest cuts through the richness and ties everything together beautifully. For anyone navigating tree nut concerns around Brazil nuts specifically, this dish leans on sliced almonds as its only nut, making it easy to enjoy without the guesswork that comes with mixed-nut products or restaurant versions where sourcing is unclear. It comes together in one skillet with pantry staples, which means less cleanup and more time at the table.
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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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