Xanthan Gum 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. The beauty of this recipe is that every ingredient is completely whole and unprocessed, so there's no need to scan labels hunting for hidden thickeners or stabilizers. Xanthan gum tends to sneak into packaged sauces and seasoning blends, but this dish builds all of its richness and flavor from scratch using butter, garlic, and fresh citrus. Browning the butter before adding the almonds is the real secret here — it adds a deep, almost caramel-like nuttiness that makes the whole skillet smell incredible. A quick blanch and cold rinse keeps the beans vivid and snappy, so the texture is just as satisfying as the flavor. Finish with a squeeze of lemon juice and a little zest if you have it, and you've got a dish that feels restaurant-worthy with almost no effort.
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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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