Nightshade 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 table. Nightshade-free cooking can feel limiting when so many sauces, seasonings, and store-bought shortcuts sneak in tomato, pepper, or paprika, but this recipe is naturally free of all of that without any substitutions required. Every ingredient here is exactly what it appears to be: fresh beans, real butter, garlic, almonds, and lemon. The technique of blanching the beans first and then finishing them in the skillet keeps them vibrant and tender-crisp rather than limp, while the browned butter adds a deep, almost caramel-like richness that makes the whole dish feel far more indulgent than it actually is. The toasted almonds bring a satisfying crunch, and the lemon juice and zest cut right through the richness to keep things fresh and lively. It comes together in one pot and one skillet, making cleanup as easy as the cooking 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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