Name: Lemony Sautéed Broccolini and Green Beans Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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

There’s something so fresh and vibrant about this Lemony Sautéed Broccolini and Green Beans Recipe that makes it a go-to side dish for just about any meal. The zingy lemon combines beautifully with tender-crisp veggies and crunchy almonds, creating a simple yet special dish that never fails to impress.

The image shows a dish of bright green green beans and broccolini layered on a white plate with a scalloped edge. On top, there are thinly sliced toasted almond flakes scattered around, along with small dark dried berries. Bright yellow strips of citrus peel are placed evenly across the vegetables, adding color contrast. To the right side of the plate, an ornate silver fork and spoon rest partially under the greens. The plate is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemony Sautéed Broccolini and Green Beans Recipe
Top Tip
How to Serve Lemony Sautéed Broccolini and Green Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemony Sautéed Broccolini and Green Beans Recipe

Why You'll Love This Recipe

When I first stumbled on this Lemony Sautéed Broccolini and Green Beans Recipe, it was a revelation — fresh, bright flavors with a touch of sweetness from currants I never thought to try before. It’s incredibly quick, perfectly seasonal, and something you can whip up to elevate any dinner.

Bright and Flavorful: The lemon zest and juice brighten the greens without overpowering them.
Textural Contrast: Crunchy toasted almonds paired with tender-crisp broccolini and green beans add an irresistible bite.
Easy and Quick: From start to finish, this dish takes about 20 minutes—perfect for busy weeknights.
Versatile Side: It pairs beautifully with everything from grilled chicken to roasted fish or a simple pasta.

Ingredients & Why They Work

The magic here comes from combining broccolini and green beans, two veggies that complement each other wonderfully—each adding a different texture and subtle flavor. The lemon and garlic infuse the olive oil, letting the veggies soak up that bright, herby goodness, while currants bring in a hint of sweetness that’s beautifully unexpected.

Flat lay of bright green broccolini stalks with tender florets, fresh green beans with stem ends trimmed, a small mound of dark dried currants in a white ceramic bowl, thin pale yellow lemon peel strips alongside a halved vibrant yellow lemon, two whole garlic cloves with papery skin intact, a small white bowl filled with golden olive oil, a separate white bowl containing toasted pale brown almond slices, and a small white bowl with clear water, all symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried Currants: Soaking these adds sweet bursts of flavor that balance the tangy lemon perfectly.
Olive Oil: Use good quality extra virgin olive oil for a richer, fruitier base.
Lemon Peel & Juice: Lemon zest and juice brighten the dish and lift all the other flavors.
Garlic Cloves: Smashed to release flavor without overpowering the dish.
Broccolini: Its tender stems and slight bitterness play wonderfully with the sweet and citrus notes.
Green Beans: Classic, crisp, and satisfying—just make sure they’re fresh and snap when bent.
Sea Salt & Black Pepper: Simple seasoning to enhance the natural flavors.
Water: Used to steam the veggies just enough to hit that perfect tender-crisp texture.
Sliced Almonds: Toasted for a toasty crunch and nutty flavor that finishes the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe as-is, but over time I’ve embraced little twists to match what I have on hand or what mood I’m in. Feel free to make it yours — these tweaks always keep it interesting.

Variation: When currants are hard to find, dried cherries or golden raisins work wonderfully to keep the sweet contrast without overpowering the dish.
Seasonal Swap: Feel free to swap broccolini for asparagus or blanched sugar snap peas when in season — it’s just as delicious.
Add a Kick: If you like a little heat, toss in some red pepper flakes while sautéing the garlic and lemon peel.
Herbs: Fresh thyme or rosemary can be added for a fragrant touch that complements the lemon perfectly.

Step-by-Step: How I Make Lemony Sautéed Broccolini and Green Beans Recipe

A close-up of a silver pan with bright green broccolini and green beans inside, showing fresh and shiny textures. On the right side, a woman's hand holds a white speckled small plate tilted, sprinkling small dark red or black lentils into the pan. A black silicone spatula rests inside the pan, touching the vegetables. The background is a white marbled surface, creating a clean and soft setting. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Currants to Plump Them Up

Start by placing the dried currants in a small bowl and pour boiling water over them. Let them soak for about 10 minutes until they’re nice and plump. This step is key because it turns them from dry and tough into juicy morsels that add a lovely sweetness later. Then, drain and set aside—easy!

Step 2: Infuse the Olive Oil

Grab an 11-inch skillet with high sides — this helps contain all the steam later. Pour in the olive oil, add the lemon peel strips and smashed garlic cloves, and heat it on medium. You want to gently sizzle the garlic and lemon peel for a minute or two, letting the flavors infuse the oil without browning or burning the garlic. Once fragrant, carefully remove the lemon peel and garlic with a spoon and set aside (the lemon peel can go back onto the dish as garnish later if you like).

Step 3: Sauté and Steam the Vegetables

With your infused oil back on medium heat, toss in the broccolini and green beans all at once. Stir to coat them evenly in that lemony oil, then season with salt and pepper. The veggies will start turning bright green around the edges—that’s when you know it’s time to add the water. Pour it in (it should sizzle!), cover with a lid, and let the veggies steam for about 7 to 10 minutes until crisp-tender. This method locks in freshness while cooking them just right.

Step 4: Add Lemon Juice, Currants, and Finish

Once steamed, remove the lid and give the pan a minute to let any excess water evaporate. Stir in 2-3 teaspoons of fresh lemon juice along with the plumped currants. Taste and tweak the seasoning as needed—sometimes a pinch more salt or a splash more lemon juice really makes a difference. Transfer everything to a serving platter and scatter the toasted almonds over the top. If you saved the lemon peel strips, add those for a pretty, aromatic garnish before serving.

Top Tip

I’ve tried a bunch of variations and cooking methods for this dish, and a few simple tricks have taken it from good to wow. These tips help you nail the texture and flavor every time.

Don't Overbrown the Garlic: Lightly infuse your olive oil instead of frying the garlic until brown; it keeps a delicate, fresh flavor without bitterness.
Steaming with Lid On: Covering the pan traps steam and softens the veggies perfectly—don’t skip this or you risk tough beans!
Add Water, Then Cover: Pour the water only after the veggies start sizzling, then immediately cover; it locks in heat and cooks them evenly without drying out.
Season Last: Add most of your salt and lemon juice after steaming—you’ll get a better sense of the final flavor balance.

How to Serve Lemony Sautéed Broccolini and Green Beans Recipe

Garnishes

I keep it simple with toasted slivered almonds for crunch and, if I’m feeling fancy, I toss back in the lemon peel strips used for the oil infusion. Sometimes a sprinkle of fresh parsley adds a pop of color and herbaceous brightness that livens everything up.

Side Dishes

This side shines next to grilled or roasted chicken, a piece of seared fish, or even alongside a nice, juicy steak. I’ve also served it with a creamy risotto and found the lemon and crunch are the perfect contrast to a rich, smooth main dish.

Creative Ways to Present

For dinner parties, I like to present the veggies in a shallow, bright white oval dish so those vibrant greens and golden almonds really pop. Sometimes I add edible flowers or lemon zest curls for that extra festive touch. It’s simple but elegant and always sparks compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I recommend storing the almonds separately if you want to keep their crunch, then sprinkle them on just before serving again.

Freezing

Freezing isn’t ideal here because the texture of the veggies can get mushy upon thawing. However, if you must, freeze without almonds and thaw gently in the fridge before reheating.

Reheating

I reheat leftovers gently in a skillet over low heat to maintain the crisp-tender texture, adding a splash of water if it seems dry. Avoid the microwave if you want to keep the freshness.

Frequently Asked Questions:

Can I use regular broccoli instead of broccolini?

Absolutely! Regular broccoli is a fine substitute, though it has a denser texture and will take slightly longer to cook—cut it into smaller florets and adjust steaming time accordingly.

What if I don't have currants?

No worries — dried cherries, golden raisins, or even chopped dried apricots make lovely alternatives, offering a similar sweet contrast. Just soak them as you would the currants.

How do I know when the vegetables are perfectly cooked?

Look for crisp-tender vegetables: they should be bright green and slightly softened but still have a little snap when you bite into them. Oversteaming makes them mushy, so check around the 7-minute mark.

Can I make this vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free as it relies on fresh veggies, olive oil, and nuts—just double-check any packaged ingredients like currants for any additives if you’re strictly avoiding gluten.

Final Thoughts

This Lemony Sautéed Broccolini and Green Beans Recipe has become such a reliable favorite in my kitchen — it’s quick, fresh, and brings a simple elegance to any table. I love how the bright lemon lifts the earthy greens and the almonds add a perfect crunch. Give it a try next time you want an easy yet impressive veggie side that everyone will ask for again.