Here is a dish that works well as a classic side dish-tender green beans tossed in nutty brown butter, brightened with a touch of lemon, and topped with golden toasted almonds. It's everything a great side should be: simple, elegant, and quietly impressive.
The flavor of browned butter adds depth without heaviness, while the garlic and lemon balance the richness with just the right amount of brightness. A touch of lemon zes gives it lift, and the almonds provide a satisfying crunch that plays beautifully against the silky beans.
Whether served alongside roasted chicken, grilled fish, or part of a festive spread, this is a versatile side dish that is both effortless and elevated. It’s quick to make, naturally gluten-free, and sophisticated enough to earn a place at any dinner table.
Here is a dish that works well as a classic side dish-tender green beans tossed in nutty brown butter, brightened with a touch of lemon, and topped with golden toasted almonds. It's everything a great side should be: simple, elegant, and quietly impressive.
The flavor of browned butter adds depth without heaviness, while the garlic and lemon balance the richness with just the right amount of brightness. A touch of lemon zes gives it lift, and the almonds provide a satisfying crunch that plays beautifully against the silky beans.
Whether served alongside roasted chicken, grilled fish, or part of a festive spread, this is a versatile side dish that is both effortless and elevated. It’s quick to make, naturally gluten-free, and sophisticated enough to earn a place at any dinner table.
Yields1 Serving
315 g haricots verts, (fine green beans), trimmed 2 tbsp unsalted butter ¼ cup slivered almonds 1 garlic clove, minced of 1/2 lemon 1 tbsp lemon juice salt & freshly ground black pepper, to taste
11. Bring a pot of salted water to a boil. Add the green beans and cook 2-3 minutes, until crisp-tender and vibrant green. Drain and immediately plunge into ice water to stop the cooking. Pat dry and set aside.
2. In a dry skillet over medium heat, toast the 1/2 cup almonds for 2-3 minutes, stirring often, until golden and fragrant. Transfer to a small bowl and set aside.
3. In the same skillet melt 2 tbsp butter over medium heat. Let it form and swirl occasionally until golden brown and nutty-about 3-4 minutes. Immediately reduce heat to low once browned.
4. Stir in the minced garlic and sauté for 30 seconds, just until fragrant (not browned). Add the balanced green beans and toss to coat. Sauce 2-3 minutes, until the beans are heated through and glossy.
5. Remove from the heat., Stir in the zest of 1./2 lemon and 1 tbsp lemon juice. Season with salt and freshly cracked black pepper to taste. Garnish with the toasted almonds before serving.
1. Bring a pot of salted water to a boil. Add the green beans and cook 2-3 minutes, until crisp-tender and vibrant green. Drain and immediately plunge into ice water to stop the cooking. Pat dry and set aside.
2. In a dry skillet over medium heat, toast the 1/2 cup almonds for 2-3 minutes, stirring often, until golden and fragrant. Transfer to a small bowl and set aside.
3. In the same skillet melt 2 tbsp butter over medium heat. Let it form and swirl occasionally until golden brown and nutty-about 3-4 minutes. Immediately reduce heat to low once browned.
4. Stir in the minced garlic and sauté for 30 seconds, just until fragrant (not browned). Add the balanced green beans and toss to coat. Sauce 2-3 minutes, until the beans are heated through and glossy.
5. Remove from the heat., Stir in the zest of 1./2 lemon and 1 tbsp lemon juice. Season with salt and freshly cracked black pepper to taste. Garnish with the toasted almonds before serving.