Lactose 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 steals the show at any table. The key move here is browning the butter low and slow until it turns golden and smells almost caramel-like, which adds incredible depth without any cream or cheese in sight. Since the richness comes entirely from that browned butter and the toasted almonds, there's no dairy beyond the butter itself, making this a naturally comfortable choice for anyone managing lactose sensitivity. Blanching the beans first and shocking them in cold water keeps them vivid green and perfectly snappy, so they hold their own against all that nutty, garlicky goodness. A squeeze of fresh lemon juice at the end cuts through the richness and lifts every single flavor on the plate. It's elegant enough for a dinner party but simple enough for a Tuesday night, and it comes together in one skillet with ingredients you likely already have on hand.
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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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