Walnut Free Lemon Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden sliced almonds, and a bright hit of fresh lemon — this is the kind of side dish that quietly steals the show at the dinner table. The technique here is simple but smart: blanching the beans first locks in that vivid green color and snappy texture, so they don't go limp when they hit the hot skillet. Browning the butter before adding the almonds builds a deep, toasty flavor that makes the whole dish taste far more indulgent than it actually is. A little sliced garlic softened in that fragrant butter ties everything together beautifully. For anyone navigating tree nut concerns specifically around walnuts, this recipe leans entirely on almonds, so there's no guesswork about what's in the pan. A squeeze of lemon juice and optional zest at the finish keeps it feeling fresh and lively rather than heavy. It comes together in one skillet and pairs effortlessly with just about any main course you've got going.
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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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