Pork Free Lemon Green Beans Almondine
Crisp, bright green beans tossed in nutty browned butter with toasted almonds and a hit of fresh lemon — this is the kind of side dish that steals the show at any table. The technique here is what makes it special: blanching the beans first locks in that vivid color and tender-crisp bite, while browning the butter low and slow coaxes out a deep, almost caramel-like richness that elevates the whole dish. Toasted sliced almonds add crunch and warmth, and the garlic softens just enough to mellow into the butter without overpowering anything. A squeeze of lemon juice at the end cuts right through the richness and ties every element together beautifully. Every ingredient in this recipe is naturally free of pork and pork-derived products, so there's nothing to second-guess — just clean, wholesome cooking from start to finish. It pairs effortlessly with roasted chicken, grilled fish, or a hearty grain bowl, and it comes together in one skillet with minimal cleanup. Simple enough for a weeknight, impressive enough to bring to a dinner party.
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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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