Celery Free Lemon Green Beans Almondine
Crisp 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 any dinner 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 before the almonds ever hit the pan. Every ingredient in this dish is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. The garlic goes in last-minute, softening just enough to mellow into the butter without overpowering the delicate lemon finish. A squeeze of fresh lemon juice and optional zest at the end lifts the whole thing, cutting through the richness and making each bite feel surprisingly light. This comes together in one pot and one skillet, which means cleanup is minimal and the payoff is enormous. Serve it alongside roasted chicken, grilled fish, or a holiday spread and watch it disappear first.
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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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