Turkey Free Lemon Green Beans Almondine
Fresh green beans get a seriously elegant treatment here — blanched until just tender-crisp, then tossed in nutty browned butter with toasted almonds and a bright hit of lemon juice. The technique of browning the butter before adding the almonds builds layers of rich, toasty flavor that make this side dish taste far more impressive than the short ingredient list suggests. A quick blanch and cold-water rinse keeps the beans vivid green and perfectly textured, so nothing goes mushy by the time it hits the table. Garlic sliced thin and cooked just until golden adds a savory depth without overpowering the delicate citrus finish. The whole thing comes together in one skillet, which means minimal cleanup and maximum payoff. Every ingredient here is naturally free of poultry, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Serve it immediately straight from the pan and it's the kind of side that quietly steals the show.
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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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