Wheat Free Lemon Green Beans Almondine
Crisp green beans tossed in nutty browned butter, golden toasted almonds, and a bright hit of lemon — this is the kind of side dish that quietly steals the show at the dinner table. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The technique is what makes it special: browning the butter low and slow until it smells almost caramel-like, then letting the almonds toast right in that same pan for maximum flavor in minimal steps. Blanching the beans first locks in that gorgeous green color and keeps them tender-crisp rather than soggy, so the texture holds up beautifully when you toss everything together. A squeeze of fresh lemon juice at the end cuts through the richness and lifts the whole dish into something that feels genuinely restaurant-worthy. It comes together in one pot and one skillet, which means cleanup is as easy as the cooking itself.
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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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