Citric Acid Free Lemon Green Beans Almondine
Green beans almondine is a classic French-inspired side that feels fancy enough for a dinner party but comes together in a single skillet on any weeknight. The real magic here is the brown butter — cooked low and slow until it turns golden and nutty, it becomes the flavor backbone of the entire dish. Toasted sliced almonds add crunch and richness, while quick-blanched green beans stay bright and tender-crisp rather than going soft and dull. For anyone avoiding citric acid, this recipe is a genuinely clean option. The brightness comes entirely from fresh lemon juice and optional lemon zest, which deliver that lift without any processed acidulants hiding in the background. There are no packaged sauces, seasoning blends, or preserved ingredients to scrutinize — just whole, straightforward components you can verify at a glance. The result is a vibrant, restaurant-worthy side dish that tastes like it took far more effort than it actually did.
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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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