Chestnut 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 steals the show at any dinner table. The technique here is simple but genuinely rewarding: blanching the beans keeps them vivid and tender-crisp, while the butter gets coaxed into a golden, fragrant base that makes everything taste richer and more complex. Sliced almonds go into that same pan and toast up beautifully, adding crunch and a warm, roasted depth that pairs perfectly with the fresh garlic and lemon juice. For anyone navigating a chestnut allergy or sensitivity, this dish is a natural fit — every ingredient is straightforward, and there are no hidden surprises lurking in the recipe. A finishing scatter of lemon zest lifts the whole thing and makes it feel a little fancy without any extra effort. It comes together quickly in a single skillet, which means less cleanup and more time enjoying the meal.
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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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