BHA & BHT Free Lemon Green Beans Almondine
Fresh green beans get a seriously elegant treatment here — blanched until vivid and tender-crisp, then tossed in nutty browned butter with toasted almonds, garlic, and a bright hit of lemon juice. The technique of browning the butter low and slow is what makes this dish sing, coaxing out a rich, toasty depth that elevates every single bite. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit — every ingredient is whole and unprocessed, from the fresh beans to the sliced almonds and real unsalted butter. Packaged or pre-seasoned vegetable sides are notorious for sneaking in preservative-laden additives, so cooking from scratch like this puts you fully in control. The garlic goes in just long enough to soften and turn golden at the edges, adding a savory backbone without overpowering the delicate nuttiness of the almonds. A final scatter of lemon zest (if you have one on hand) lifts the whole dish with a floral citrus note that makes it feel restaurant-worthy. This is the kind of side that disappears fast — simple enough for a weeknight, impressive enough to bring to the table for company.
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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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