Oats Free Lemon Green Beans Almondine
Crisp green beans meet nutty browned butter, toasted almonds, and a bright hit of lemon in a side dish that feels genuinely elegant without demanding much from you in the kitchen. The technique here is what makes it special — blanching the beans first locks in that vivid green color and tender-crisp bite, while the butter is coaxed into a golden, nutty state before the almonds ever hit the pan. Toasted sliced almonds add crunch and richness, and a quick sauté with thinly sliced garlic layers in just enough savory depth to keep things interesting. 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. Every single ingredient here is naturally free of oats and oat derivatives — no grains, no fillers, no hidden thickeners to second-guess. It's the kind of dish that looks like you spent far more effort than you did, and it pairs beautifully with just about any main course you're already planning.
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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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