Emulsifier Free Classic Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, golden toasted almonds, and a bright hit of lemon — this is one of those side dishes that looks and tastes far more impressive than the effort involved. Every ingredient here is exactly what it says it is: fresh beans, real butter, whole sliced almonds, garlic, and lemon. There are no hidden additives, stabilizers, or emulsifying agents to worry about, which makes it a genuinely clean and straightforward cook. The technique of browning the butter low and slow is what gives the dish its depth — that nutty, caramelized flavor is all natural, no shortcuts needed. A squeeze of fresh lemon juice at the end cuts through the richness and keeps everything tasting vibrant and alive. Whether you're serving it alongside a weeknight roast or bringing it to a dinner party, it holds its own as the kind of vegetable dish people actually go back for seconds of.
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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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