Artificial Food Coloring Free Lemon Green Beans Almondine
Crisp green beans tossed in nutty browned butter, golden toasted almonds, and a bright hit of lemon — this is the kind of side dish that quietly steals the show at the dinner table. Every single ingredient here is whole and unprocessed, which means there's no reason to squint at a label or worry about synthetic dyes sneaking into your meal. The technique is straightforward but genuinely rewarding: blanching the beans keeps them vivid and tender-crisp, while browning the butter low and slow coaxes out a rich, almost caramel-like depth that elevates the whole dish. Toasting the almonds right in that same pan layers in even more warmth and crunch. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together with a clean, zippy finish. It comes together in one skillet and looks impressive enough to serve at a dinner party, but it's easy enough for a regular weeknight.
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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 tender-crisp, about 3–4 minutes. Drain through a colander and immediately rinse under cold running water until cool to the touch, then shake off excess water.
- 2
Melt the butter in a 12-inch 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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