Gut Friendly 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 makes a simple weeknight dinner feel genuinely special. The quick blanch-and-shock method keeps the beans tender-crisp and vibrantly green, which means you're getting plenty of fiber without anything heavy or hard to digest sitting on your plate. Browned butter adds deep, toasty flavor without overwhelming the dish, and the garlic is cooked just long enough to mellow its bite while still contributing warmth and depth. Fresh lemon juice stirred in at the end lifts everything and keeps the overall profile clean and light — exactly what you want when you're eating with your gut in mind. The whole thing comes together in one skillet with whole-food ingredients you can actually recognize, which makes it easy to feel confident about what you're putting on the table. A little lemon zest scattered over the top at the end is optional but genuinely worth it for that extra pop of citrus fragrance.
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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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