Sesame Free Lemon Green Beans Almondine
Crisp green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this is the kind of side dish that makes people go back for seconds before the main course is even finished. The technique here is what makes it special: blanching the beans keeps them vivid and tender-crisp, while browning the butter low and slow coaxes out a deep, almost caramel-like richness that elevates the whole dish. Toasting the sliced almonds right in that same butter means every bite carries layers of flavor without any complicated steps or hard-to-find ingredients. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of the ingredient — no swaps needed, no label-reading required, just clean, whole-food components from start to finish. Garlic sliced thin and cooked until just golden adds a savory backbone that ties the lemon and butter together beautifully. A finishing squeeze of fresh lemon juice and optional zest keeps everything feeling light and fresh rather than heavy. It's an elegant dish that comes together in one skillet and pairs with just about anything on the table.
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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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