Seed Oil 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 steals the show at any table. The fat source here is entirely unsalted butter, which means no industrial seed oils, no canola, no mystery blends — just real dairy doing what it does best. Browning the butter low and slow is the secret move: it develops a deep, nutty richness that makes the whole dish taste far more complex than the ingredient list suggests. The almonds go into that golden butter and toast right in the pan, picking up flavor in a way that a dry-roasted nut simply can't match. A quick blanch and cold rinse keeps the beans vivid and snappy, so you get that satisfying bite even after they're warmed back through in the skillet. A squeeze of fresh lemon juice at the very end cuts through the richness and ties everything together beautifully. It's an elegant, fuss-free side that comes together in one skillet and tastes like something you'd order at a nice restaurant.
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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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