Rice Free Lemon Green Beans Almondine
Fresh green beans get a serious upgrade here — blanched until just tender-crisp, then tossed in nutty browned butter with toasted almonds, sliced garlic, and a bright hit of lemon juice. The technique of browning the butter before adding the almonds is the real secret, coaxing out a deep, toasty richness that makes the whole dish taste far more indulgent than it actually is. A finishing scatter of lemon zest pulls everything together with a little citrus perfume that keeps it feeling light and fresh. This is the kind of side dish that quietly steals the show at the dinner table. Since every ingredient here is naturally grain-free, there's no swapping or substituting needed — just straightforward, delicious cooking with no hidden fillers to worry about. It pairs beautifully with roasted chicken, grilled fish, or really anything that could use a vibrant, elegant vegetable alongside it.
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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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