Carrageenan Free Lemon Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, toasted almonds, and a bright hit of lemon — this is the kind of side dish that quietly steals the show at any table. What makes it especially reassuring is how straightforward and clean the ingredient list is: fresh beans, real butter, garlic, almonds, and lemon juice, with nothing processed or packaged that might sneak in unwanted additives. Carrageenan, a thickener commonly found in dairy alternatives, creamers, and some prepared sauces, is simply not a concern here because every component is whole and unprocessed. The technique is what elevates it — blanching the beans keeps them vivid and snappy, while browning the butter low and slow coaxes out a deep, almost caramel-like nuttiness that pairs beautifully with the toasted almonds and bright citrus finish. A squeeze of fresh lemon juice and optional zest at the end tie everything together with just enough acidity to cut through the richness. It comes together in one skillet and feels effortlessly elegant, whether you're serving it alongside a weeknight roast or bringing it to a dinner party.
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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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