Citric Acid Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter and golden toasted almonds — this is the kind of elegant side dish that looks like it took serious effort but comes together in just a few simple steps. The real magic here is the browned butter, which develops a rich, toasty depth that makes every bite feel indulgent without relying on anything processed or packaged. For anyone navigating a citric acid sensitivity, this recipe is a genuinely refreshing find, since so many restaurant and store-bought vegetable dishes sneak in citric acid as a preservative or flavor enhancer. Here, the brightness comes entirely from fresh lemon juice and optional lemon zest — real fruit, nothing synthetic, so you stay in full control of what goes on your plate. The blanching step keeps the beans vivid and snappy, while the garlic adds a savory backbone that ties everything together beautifully. It's the kind of dish that earns compliments at a dinner party but is honestly easy enough for a Tuesday night.
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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 crisp-tender, about 3–4 minutes. Drain through a colander and immediately spread on a clean kitchen towel or paper towels to dry.
- 2
Melt the butter in a large 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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