Description
Lemony Sautéed Broccolini & Green Beans with Almonds is a vibrant and flavorful side dish featuring crisp-tender broccolini and green beans sautéed in garlic and lemon-infused olive oil. Finished with sweet soaked currants and toasted almonds, this recipe offers a delightful balance of tangy, nutty, and fresh flavors perfect for any meal.
Ingredients
Scale
Produce
- 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
Dried Fruit
- 2 tablespoons dried currants
Oils & Nuts
- ¼ cup olive oil
- ¼ cup sliced almonds, toasted
Others
- ¼ cup water
- 2-3 teaspoons lemon juice
- sea salt and ground black pepper, to taste
Instructions
- Soak Currants: Place the dried currants in a small bowl and cover them with boiling water. Let them soak and plump up for 10 minutes, then drain and set aside.
- Infuse Oil: Heat an 11-inch skillet with high sides over medium heat and add the olive oil along with the lemon peel strips and smashed garlic cloves. Once the oil starts sizzling, swirl gently and cook for 1 to 2 minutes without browning the garlic. Carefully remove the lemon peel and garlic using a spoon, reserving the lemon peel for garnish if desired.
- Sauté Vegetables: Return the skillet with the infused oil to medium heat and add the broccolini and green beans all at once. Stir well and season with sea salt and ground black pepper. Once the vegetables begin to show a bright green color on the edges, pour in the water; it should sizzle and create steam. Immediately cover the skillet with a lid.
- Steam Vegetables: Steam the broccolini and green beans until they are crisp-tender, approximately 10 minutes. Remove the lid and allow any excess water to evaporate from the skillet.
- Finish and Season: Stir in 2 teaspoons of fresh lemon juice and the soaked currants. Taste the vegetables and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Transfer the sautéed vegetables to a serving platter. Sprinkle with toasted almond slices and garnish with reserved lemon peels if desired. Serve warm and enjoy.
Notes
- To toast almonds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- For a nut-free version, omit almonds or substitute with toasted seeds like pumpkin or sunflower seeds.
- Use fresh green beans and broccolini for the best texture and flavor; snap or cut off tough ends before cooking.
- If dried currants are not available, substitute with raisins or chopped dried apricots soaked similarly.
- This dish can be prepared ahead by soaking currants and prepping vegetables; cook just before serving for optimal freshness.
- Adjust lemon juice quantity based on your preference for tanginess.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 75 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
