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Green Beans with Almond Brown Butter

Serves: 4 to 6
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Kosher salt
1 pound green beans, trimmed
6 tablespoons unsalted butter
1 clove garlic, peeled and smashed
3/4 cup sliced almonds
Zest and juice of 1 lemon


Bring a large pot of water to a boil. When the water reaches a boil, add 1/2 cup of the salt and return to a boil. Fill a large bowl with ice water.

Working in batches, add the green beans to boiling water, making sure the water remains at a boil the entire time. If the water stops boiling, you’ve added too many beans. Cook until beans are just tender and no longer crunchy, 3 to 4 minutes.

Transfer to the ice bath to stop the cooking process. Repeat with the remaining green beans. Transfer the blanced beans to a colander to remove any excess water.

Melt the butter in a large skillet over medium heat. When the butter is foamy, add the garlic and cook until fragrant, about 3 minutes. Remove the garlic clove. Add the almonds and cook, stirring occasionally, until the almonds are lightly toasted on both sides and the butter has turned golden brown and nutty, about 5 minutes. Stir in the green beans and continue to cook, stirring, until the beans are heated through.

Add the lemon juice and zest, season to taste with salt, and serve hot.

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