Cashew 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 deliberate: blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a rich, almost caramel-like depth that elevates the whole dish. Sliced almonds go into that golden butter next, toasting until fragrant and just barely golden, which gives every bite a satisfying crunch. A quick sauté with thinly sliced garlic adds savory backbone before the beans get tossed in and coated in all that goodness. A squeeze of fresh lemon juice at the end cuts through the richness and makes the flavors pop — optional lemon zest takes it even further if you want that extra citrus lift. For anyone navigating tree nut concerns specifically around cashews, this recipe leans entirely on almonds, so there's no guesswork about hidden ingredients or unexpected substitutions. It's an elegant, fuss-free side that comes together in one skillet and tastes like something from a proper restaurant kitchen.
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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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