Nitrate & Nitrite Free Lemon Green Beans Almondine
Crisp-tender green beans tossed in nutty browned butter, toasted almonds, and a bright hit of fresh lemon — this is the kind of side dish that quietly steals the show at the dinner table. Every ingredient here is whole and unprocessed, which means you're not navigating any of the cured meats, deli-style add-ins, or packaged seasonings that so often sneak unwanted preservatives into otherwise simple recipes. The technique is straightforward but genuinely rewarding: blanching the beans locks in that vivid green color and snappy texture, while browning the butter low and slow builds a deep, toasty richness that elevates the whole dish. Sliced almonds go into that same golden butter and pick up a gorgeous crunch before the garlic softens in alongside them. A squeeze of fresh lemon juice at the end cuts through the richness and ties everything together with a clean, citrusy finish. It comes together in one pot and one skillet, making cleanup as easy as the cooking itself. Whether you're serving it alongside a weeknight roast or bringing it to a holiday spread, this one is guaranteed to disappear fast.
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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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