Pecan 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 any dinner table. The technique here is simple but deliberate: blanching the beans first locks in that vivid green color and snap, while the butter gets coaxed into a light golden-brown that adds real depth of flavor. Sliced almonds go into the skillet next, toasting up fragrant and golden before garlic joins the party for just long enough to soften and sweeten. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. For anyone navigating tree nut concerns specifically around pecans, this dish is a clean, confident choice — almonds are the only nut in play, and every ingredient is straightforward and easy to verify. It comes together in one skillet with no complicated steps, making it just as practical for a weeknight as it is impressive enough for a holiday spread.
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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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