Lupin Free Lemon Green Beans Almondine
Crisp, bright green beans tossed in nutty browned butter with toasted almonds and a hit of fresh lemon — this is the kind of side dish that steals the show at any dinner table. The technique here is simple but genuinely rewarding: blanching the beans keeps them vivid and tender-crisp, while browning the butter low and slow coaxes out a deep, toasty richness that elevates every single bite. Toasted sliced almonds add crunch and warmth, and the garlic softens just enough to mellow into the butter without overpowering the fresh, clean flavors. A squeeze of lemon juice at the end cuts through the richness perfectly, and a little zest on top makes it feel almost restaurant-worthy. Every ingredient here is straightforward and naturally free from lupin — no flour blends, no legume-based fillers, nothing hidden — so you can cook with full confidence. It comes together in one pot and one skillet, making cleanup as easy as the recipe itself.
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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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