Gluten Free Lemon Green Beans Almondine
Crisp, bright green beans tossed in nutty browned butter, toasted almonds, and a hit of fresh lemon — this is the kind of side dish that steals the show at any table. The technique here is simple but deliberate: blanching the beans locks in that vivid color and tender-crisp bite, while browning the butter low and slow coaxes out a rich, almost caramel-like depth that elevates the whole dish. Every ingredient on this list is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just clean, whole foods working beautifully together. The toasted almonds add a satisfying crunch and a toasty warmth that plays perfectly against the brightness of the lemon juice and zest. Garlic sliced thin and cooked just until golden brings a savory backbone without overpowering the delicate flavors. It's elegant enough for a holiday spread but easy enough to pull off on a weeknight when you want something a little more special than steamed vegetables.
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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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