Mushroom Free Lemon Green Beans Almondine
Crisp, bright, and finished with a nutty golden butter sauce, this green bean dish is the kind of side that steals the show at any table. Fresh green beans are blanched until just tender-crisp, then tossed in a skillet where butter has been coaxed into a rich, toasty brown — that step alone transforms a simple vegetable dish into something that tastes genuinely special. Sliced almonds go into the browned butter next, turning fragrant and golden before garlic joins the pan for one final aromatic minute. A squeeze of fresh lemon juice and a scatter of zest at the finish cut right through the richness and make every bite feel alive. The entire ingredient list is clean and straightforward — no hidden fungi, no sauces with questionable additives, just whole vegetables, nuts, butter, and citrus. It's an elegant, fuss-free recipe that works beautifully alongside roasted chicken, grilled fish, or a holiday spread without any ingredient-label anxiety.
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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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