Cinnamon Free Lemon Green Beans Almondine
Crisp, bright, and finished with a hit of citrus, this green bean dish is the kind of side that steals the show at the dinner table. Fresh beans are blanched until just tender, then tossed in a skillet with nutty browned butter, toasted sliced almonds, and fragrant garlic — a combination that's simple but genuinely impressive. A squeeze of fresh lemon juice at the end lifts everything and keeps the flavors clean and vibrant. For anyone navigating a cinnamon sensitivity, this recipe is a natural fit — every ingredient is straightforward, with no warm spice blends or hidden seasonings to second-guess. It's the kind of dish where what you see is exactly what you get, which makes it easy to cook with confidence. Serve it straight from the skillet while the almonds are still golden and the beans still have a little snap to them.
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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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