Pistachio Free Lemon Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced 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 snappy texture, while browning the butter low and slow coaxes out a deep, toasty richness that elevates the whole dish. Thin-sliced garlic goes in just long enough to soften and turn fragrant without burning, and a final squeeze of lemon juice cuts right through the richness to keep everything tasting fresh and lively. For anyone navigating tree nut allergies or sensitivities that specifically involve pistachios, this recipe is a clean and confident choice — almonds are the only nut in play, and there are no hidden ingredients or ambiguous pantry shortcuts to second-guess. It's the kind of dish where every component is exactly what it looks like, which makes it easy to serve with confidence. Whether you're rounding out a weeknight roast chicken or dressing up a holiday spread, these green beans come together quickly and taste like you put in far more effort than you actually did.
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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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