Coconut 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 what makes it special: blanching the beans first locks in that vivid green color and snap, while browning the butter low and slow coaxes out a deep, almost caramel-like richness that elevates the whole dish. Toasted sliced almonds add crunch and warmth, and a squeeze of fresh lemon juice at the end cuts right through the richness to keep everything feeling light and fresh. Every ingredient in this recipe is straightforwardly whole and plant- or dairy-based, so there's no need to scan labels for hidden coconut oil, coconut aminos, or coconut-derived additives that sneak into so many packaged sauces and butters. The garlic slices go in just long enough to soften and turn golden at the edges, adding a savory backbone without overpowering the delicate flavors. Optional lemon zest scattered over the top at the end is a small touch that makes a genuinely noticeable difference if you have a lemon on hand. This is an elegant, fuss-free dish that comes together in one skillet and pairs beautifully with just about anything.
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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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