Nutmeg 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 quietly steals the show at the dinner table. The technique here is simple but smart: blanching the beans in well-salted water locks in that vivid green color and tender-crisp bite before they ever hit the pan. Browning the butter low and slow adds a deep, toasty richness that makes the whole dish taste far more complex than the ingredient list suggests. Toasted sliced almonds and thinly sliced garlic layer in even more flavor, and a squeeze of fresh lemon juice at the end cuts through the richness with just the right amount of brightness. Every ingredient in this recipe is naturally free of nutmeg, so there's no need to audit a spice blend or swap anything out — it's straightforwardly clean from the start. Optional lemon zest scattered over the top before serving adds a fragrant, citrusy finish that really makes it pop. This one works just as well alongside a weeknight roast chicken as it does on a holiday table.
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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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