Pescatarian Classic Green Beans Almondine
Few side dishes manage to feel both effortlessly elegant and genuinely weeknight-friendly, but this French bistro classic pulls it off every time. Fresh green beans are blanched until brilliantly green and just tender, then tossed in a skillet where butter has been coaxed into a nutty, golden-brown state that smells absolutely incredible. Sliced almonds go in next, toasting in that rich butter until they're fragrant and golden, followed by thin slices of garlic that soften and turn just barely golden at the edges. A bright hit of lemon juice at the finish cuts through the richness and ties everything together beautifully. This dish fits naturally into a pescatarian lifestyle since it's built entirely on fresh produce, dairy, and nuts — no meat-based swaps or substitutions needed. It works as a stunning side alongside fish or a grain bowl, but honestly it's good enough to eat straight from the pan.
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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 crisp-tender, about 3–4 minutes. Drain through a colander and immediately spread on a clean kitchen towel or paper towels to dry.
- 2
Melt the butter in a large 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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