Soy 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 quietly steals the show at any dinner table. The technique here is what makes it special: blanching the beans first locks in that vivid green color and snap, while browning the butter low and slow coaxes out a deep, almost caramel-like richness that elevates every single bite. Toasted sliced almonds add crunch and warmth, and the garlic softens just enough to mellow into the sauce without overpowering it. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together beautifully. Every ingredient in this dish is naturally free of soy — no sauces, no shortcuts, no hidden additives to second-guess. It comes together in one skillet with pantry staples, making it just as practical on a busy weeknight as it is impressive enough for a holiday spread. Finish it with a little lemon zest if you have one on hand, because that extra pop of citrus really does make a difference.
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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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