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Lemony Sautéed Broccolini & Green Beans with Almonds

5 from 3 reader reviews
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 -6
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Ingredients

  • 2 tablespoons dried currants
  • ¼ cup olive oil
  • 1 lemon, strips of peel removed and cut in half
  • 2 cloves garlic, smashed and peeled
  • 1 bunch broccolini, tough ends removed (scant ½ lb)
  • ¾ lb green beans, tough stem ends removed
  • sea salt and ground black pepper, to taste
  • ¼ cup water
  • 2-3 teaspoons lemon juice
  • ¼ cup sliced almonds, toasted

Instructions

  • Place the currants in a small bowl and cover with boiling water. Let them plump up for 10 minutes and then drain. Set aside.
  • Set an 11-inch skillet with high sides (and a lid) on the stove. Pour in the olive oil and add the lemon peel strips and smashed garlic cloves. Turn on the heat to medium. Once the oil is sizzling, swirl it a bit. Sizzle the lemon peel and garlic for about a minute or two--you don't want browning on the garlic. Carefully remove lemon peel and garlic with a spoon, reserving the lemon peel for garnish if you like.
  • Return the skillet with the infused oil to the stove over medium heat. Once the oil is hot, add the broccolini and green beans all at once. Give them a stir and season with salt and pepper. Once the vegetables begin to turn slightly bright green on the edges, pour in the water (it should sizzle and steam) and place a lid on top.
  • Steam the vegetables until crisp-tender, about 7-10 minutes. Remove the lid and let any excess water evaporate. Stir in 2 teaspoons of lemon juice and the soaked currants. Check the vegetables for seasoning (more salt, pepper or lemon) and adjust if necessary.
  • Transfer the vegetables to a platter and top with the toasted almonds. Garnish with reserved lemon peels if you wish. Enjoy!

Recipe Notes

  • If you have particularly thick broccolini stalks, cut them in down the middle lengthwise first!
  • I personally prefer the full 3 teaspoons of lemon juice, but I recommend starting at 2 and going from there.
  • I use a Y peeler to get the strips of lemon peel. Be careful to not peel off too much of the bitter white pith.
Lemony sautéed broccolini and green beans comes together in about 20 minutes with 10 ingredients. Olive oil is scented with garlic and lemon peel, and the perfect crisp-tender veg are topped with sweet soaked currants and toasted almond slices.