Breastfeeding Friendly Lemon Green Beans Almondine
Crisp, vibrant green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this is the kind of side dish that feels special enough for a dinner party but comes together in minutes on a weeknight. The technique of blanching the beans and shocking them in cold water keeps them beautifully tender-crisp and locks in that gorgeous green color. Browning the butter before adding the almonds and garlic builds layers of warm, toasty flavor that make the whole dish taste far more complex than the ingredient list suggests. For anyone focused on nourishing their body while nursing, this recipe delivers real food wins: fresh vegetables, healthy fats from butter and almonds, and no processed shortcuts or mystery additives. Garlic, lemon juice, and lemon zest round everything out with a clean, zippy finish that keeps the dish from feeling heavy. It pairs beautifully alongside grilled chicken, fish, or really anything you have going on the stove. Simple, satisfying, and genuinely delicious — this one earns a permanent spot in the rotation.
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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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