Hazelnut 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 classic almondine technique gets its deep, toasty flavor from slowly browning the butter until it smells almost caramel-like, then letting the sliced almonds soak up all that richness before the garlic goes in. For anyone navigating a hazelnut allergy or sensitivity, this recipe is a genuinely satisfying alternative to dishes that rely on mixed nut blends or pre-made sauces where hazelnuts can sneak in unannounced. Every ingredient here is straightforward and easy to verify, so you can cook with confidence rather than second-guessing the label on a store-bought side. The blanching step keeps the beans vivid green and perfectly tender-crisp, so they hold their own against all that buttery goodness instead of going limp. A squeeze of fresh lemon juice at the end cuts through the richness and lifts the whole dish into something that feels genuinely special. Serve it immediately straight from the skillet and watch it disappear.
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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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