Description
A vibrant and flavorful side dish featuring sautéed broccolini and green beans infused with lemon and garlic, topped with sweet currants and crunchy toasted almonds. This delightfully crisp-tender vegetable medley is quick to prepare and perfect for any meal.
Ingredients
Scale
For the Vegetables and Infusion
- 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
For Garnish
- ¼ cup sliced almonds, toasted
Instructions
- Soak Currants: Place the currants in a small bowl and cover with boiling water. Let them plump up for 10 minutes, then drain and set aside.
- Infuse Olive Oil: Heat the olive oil in an 11-inch skillet with high sides over medium heat. Add the lemon peel strips and smashed garlic cloves to the oil. Once the oil is sizzling, swirl it gently and let the lemon peel and garlic infuse the oil for about 1-2 minutes without browning the garlic. Carefully remove the lemon peel and garlic with a spoon, reserving the lemon peel for garnish if desired.
- Sauté Vegetables: Return the infused olive oil to medium heat. Add the broccolini and green beans all at once, stir to coat, and season with sea salt and ground black pepper. When the vegetables start to turn slightly bright green on the edges, pour in the water and immediately cover with a lid.
- Steam Vegetables: Steam the vegetables under the lid until crisp-tender for about 10 minutes. Remove the lid and allow any excess water to evaporate completely.
- Finish and Season: Stir in 2 teaspoons of lemon juice and the soaked currants. Taste the vegetables and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Transfer the sautéed vegetables to a serving platter, top with toasted sliced almonds, and garnish with the reserved lemon peel strips. Serve immediately and enjoy!
Notes
- For extra tang, add an additional teaspoon of lemon juice just before serving.
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-4 minutes.
- If fresh broccolini is unavailable, tender broccoli florets can be used as a substitute.
- The currants add a subtle sweetness and contrast; raisins can be used if currants are not accessible.
- Adjust steaming time slightly if you prefer softer vegetables, but be careful not to overcook to maintain crispness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
