Turmeric 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 technique here is simple but deliberate: blanching the beans first locks in that vivid green color and snap, while the butter gets coaxed into a golden, fragrant base that makes everything taste richer and more complex. Sliced garlic goes in just long enough to soften and turn golden at the edges, adding a savory depth without overwhelming the dish. A squeeze of fresh lemon juice at the end cuts right through the richness and ties every element together. For anyone navigating a sensitivity to yellow spices, this recipe is naturally a safe bet — every ingredient is clean and straightforward, with no spice blends or seasoning shortcuts that might sneak something unwanted onto your plate. It comes together in one skillet and moves fast, so it's equally at home on a busy weeknight or a holiday spread.
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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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