Nitrate & Nitrite Free Crispy Ranch Green Beans with Chives
Fresh green beans get a serious glow-up here — blanched until just barely tender, then blistered in a hot skillet until golden and lightly charred in all the right places. The ranch-inspired spice blend of dill, parsley, smoked paprika, and seasoning salt coats every bean with bold, herby flavor that tastes like something you'd order at a restaurant. A finishing hit of lemon juice brightens everything up, and a generous scatter of fresh chives adds color and a mild oniony note without any of the processed ingredients you'd find in a packet mix. For anyone navigating preserved meats, cured foods, or heavily processed seasonings, a simple vegetable side like this is a genuinely satisfying win — every ingredient here is clean and straightforward. The trick to getting that gorgeous blister is drying the beans thoroughly after blanching, so don't skip the kitchen towel step. Flaky sea salt on top right before serving is optional but honestly not really optional. This one is fast, crowd-pleasing, and the kind of side dish that disappears before anything else on the table.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free seasoning salt
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 tbsp fresh chives, thinly sliced
- 1 tsp lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, until bright green and just barely tender with a firm bite. Drain in a colander and spread on a clean kitchen towel to dry thoroughly — surface moisture will prevent browning in the next step.
- 2
In a small bowl, stir together the dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and fine salt until combined.
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