Bright, fresh, and just the right touch of tang—this Lemon Sautéed Broccolini and Green Beans Recipe is one of those simple dishes that sings alongside your favorite mains. The zing of lemon infused oil and the sweet pop of currants make these veggies anything but ordinary, trust me.

Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Lemon Sautéed Broccolini and Green Beans Recipe
- Top Tip
- How to Serve Lemon Sautéed Broccolini and Green Beans Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Lemon Sautéed Broccolini and Green Beans Recipe
Why You'll Love This Recipe
I first made this Lemon Sautéed Broccolini and Green Beans Recipe when I wanted a quick, vibrant side that felt special but didn’t take all evening. It’s one of those dishes that’s just as great on a busy weeknight as it is at a dinner party. The flavors really surprise you!
- Vibrant Citrus Flavor: The lemon peel-infused olive oil gives the veggies a fresh, bright note that lifts the whole dish.
- Perfect Texture: Crispy-tender broccolini and green beans strike the ideal balance between crunch and softness.
- Sweet & Nutty Contrast: Currants soak up a little brightness, and toasted almonds add a satisfying crunch.
- Simple & Fast: Only about 20 minutes and a handful of ingredients stand between you and this delicious side.
Ingredients & Why They Work
This recipe feels light and fresh because each ingredient serves a purpose, from the bright lemon notes to the texture contrasts that keep each bite interesting. Picking fresh broccolini and crisp green beans is key, so always give them a good sniff and look over before cooking.
- Dried Currants: These little gems soak up hot water and turn juicy, adding a touch of sweetness to balance the lemon’s tartness.
- Olive Oil: Use a good quality extra virgin olive oil to help carry and meld the flavors beautifully.
- Lemon Peel: Removing just the zest (without the bitter pith) infuses the oil with natural citrus aroma.
- Garlic: Smashed to bruise and release its aroma, it flavors the oil gently without burning.
- Broccolini: Tender yet sturdy, it holds up well to sautéing while offering a slightly sweet flavor.
- Green Beans: Fresh and crisp—they bring that classic bean crunch and pair perfectly with broccolini.
- Water: Added to create steam, ensuring the vegetables cook evenly and stay tender-crisp.
- Lemon Juice: Provides the finishing touch of acidity to brighten all the flavors.
- Sliced Almonds: Toasted last-minute on the side or in the same pan, adding a buttery crunch and nutty flavor.
- Sea Salt & Black Pepper: To taste, essential for seasoning and bringing out the natural flavors.
Make It Your Way
I love tweaking this Lemon Sautéed Broccolini and Green Beans Recipe depending on the season or what’s in my pantry. Don’t be shy about adjusting the garnish or playing with the citrus – it’s all about what tastes best to you.
- Variation: Sometimes I swap currants for golden raisins or dried cranberries for a different fruity burst—both work beautifully.
- Nut Options: While almonds are classic, toasted pine nuts or walnuts can also add a lovely crunch.
- Spice it Up: Add a pinch of red pepper flakes when sautéing if you like a little heat in your greens.
- Make It Vegan: This recipe is already plant-based, but feel free to drizzle a little miso or tamari sauce for an umami boost.
Step-by-Step: How I Make Lemon Sautéed Broccolini and Green Beans Recipe

Step 1: Soak the Currants to Sweeten Things Up
Start by soaking your dried currants in boiling water for about 10 minutes. This plumps them up nicely, giving them a juicy texture that contrasts perfectly with the crisp veggies. Drain and set aside so they’re ready to add depth later.
Step 2: Infuse Your Oil with Lemon and Garlic
Grab an 11-inch skillet with high sides for easy stirring and steaming. Warm the olive oil over medium heat, then add the lemon peel strips and smashed garlic cloves. Let everything sizzle gently for about 1-2 minutes—don’t let the garlic brown! This step fills your kitchen with that fresh citrus-garlic aroma that’s so inviting. Remove the lemon peel and garlic once done, and hold them aside as optional garnish.
Step 3: Sauté the Broccolini and Green Beans
Into your now fragrant oil goes the broccolini and green beans—all at once—which you’ll toss quickly to coat. Salt and pepper them well here. Watch as their edges start to brighten, a good sign that they’re heating up just right. Then, splash in the water for a quick steam—this keeps them tender yet crisp. Cover with a lid for 7-10 minutes to let them cook through gently.
Step 4: Finish with Lemon Juice, Currants, and Almonds
Once steamed and tender, remove the lid and let any excess water evaporate. Stir in about 2 teaspoons of fresh lemon juice and fold in the soaked currants for that burst of sweet tang. Taste for seasoning and adjust with salt, pepper, or more lemon if it feels right. Transfer your veggies to a serving dish and sprinkle with toasted sliced almonds for that perfect buttery nut crunch.
Top Tip
From my kitchen adventures, I’ve found a few tweaks that make this Lemon Sautéed Broccolini and Green Beans Recipe shine even more. These tips will help you get those perfect tender-crisp veggies with big lemon flavor every time.
- Don’t Skip the Soak: Give the currants ample time in hot water so they’re plump and juicy, not dry and chewy.
- Low and Slow Oil Infusion: Keep the heat moderate when infusing the olive oil with lemon and garlic to avoid bitter burnt notes.
- Lid On for Steam: Steaming under a lid ensures the green beans and broccolini stay tender while retaining their bright color.
- Final Lemon Juice Boost: Add fresh lemon juice at the very end—it keeps that lively citrus zing from mellowing out too soon.
How to Serve Lemon Sautéed Broccolini and Green Beans Recipe

Garnishes
I always like to toss some of the reserved lemon peel strips over the top for a pop of color and extra aromatic punch. A few extra sliced almonds fresh from the pan never hurt either, adding that irresistible crunch everyone loves.
Side Dishes
This recipe pairs beautifully with roasted chicken or grilled fish—but I’ve also enjoyed it alongside creamy goat cheese polenta or a hearty bowl of quinoa for a vegetarian meal. It’s versatile enough to be the green star beside just about anything.
Creative Ways to Present
For special occasions, I love serving this dish family-style in a big rustic platter, letting guests help themselves. The colorful contrast of bright lemon peels and toasted almonds sprinkled on top always draws compliments and makes the table feel festive.
Make Ahead and Storage
Storing Leftovers
I pop any leftovers in an airtight container and keep them refrigerated for up to 3 days. The veggies hold their texture surprisingly well, which makes this perfect as a next-day fresh lunch side.
Freezing
While you can freeze this dish, I find the texture of the broccolini and green beans softens a bit on thawing. If freezing, flash freeze in a single layer before transferring to containers to help preserve as much crunch as possible.
Reheating
Reheat leftovers gently on the stovetop over medium heat with a splash of water or olive oil to refresh the veggies. Avoid microwaving too long or at high heat, which can turn them mushy.
Frequently Asked Questions:
Absolutely! Regular broccoli works fine, though you might want to chop it into smaller florets and adjust cooking time slightly since it’s denser than broccolini. Just steam until tender-crisp and enjoy the similar bright flavors.
This Lemon Sautéed Broccolini and Green Beans Recipe is naturally vegan and gluten-free. Just be sure to use pure olive oil and check any store-bought currants for additives if you have sensitivities.
I toast sliced almonds in a dry skillet over medium heat, stirring often until they turn golden and fragrant—this usually takes 3-5 minutes. Keep a close eye so they don’t burn! You can also toast them quickly in the oven at 350°F (175°C) for about 5-7 minutes.
Yes! Soaking the currants beforehand saves time, and you can even prep your lemon peel and garlic ahead. For the freshest flavor though, I recommend cooking the veggies just before serving to enjoy their bright texture and taste.
Final Thoughts
This Lemon Sautéed Broccolini and Green Beans Recipe has become a personal favorite for its effortless elegance and cheerful flavors. Whether you’re looking for a quick weeknight side or a lovely dish to impress guests, it always delivers. Give it a try—you’ll soon find this bright, nutty, and tangy combo popping onto your table again and again.
Print
Lemon Sautéed Broccolini and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A bright and flavorful side dish featuring sautéed broccolini and green beans infused with lemon and garlic, enhanced with sweet currants and crunchy toasted almonds. Perfectly crisp-tender and ready in just over 20 minutes, this dish offers a balance of tangy, savory, and nutty elements ideal for any meal.
Ingredients
Fruit and Nuts
- 2 tablespoons dried currants
- ¼ cup sliced almonds, toasted
Vegetables
- 1 bunch broccolini (scant ½ lb), tough ends removed
- ¾ lb green beans, tough stem ends removed
- 1 lemon, strips of peel removed and cut in half
- 2 cloves garlic, smashed and peeled
Other Ingredients
- ¼ cup olive oil
- ¼ cup water
- 2-3 teaspoons lemon juice
- sea salt, to taste
- ground black pepper, to taste
Instructions
- Soak Currants: Place the dried currants in a small bowl and cover with boiling water. Let them soak and plump up for 10 minutes, then drain and set aside.
- Infuse Olive Oil: Heat an 11-inch skillet with high sides over medium heat. Add the olive oil along with lemon peel strips and smashed garlic cloves. When the oil starts sizzling, swirl it gently and allow the lemon peel and garlic to infuse the oil for about 1 to 2 minutes without browning the garlic. Carefully remove the lemon peels and garlic with a spoon, reserving the lemon peel as a garnish if desired.
- Sauté Vegetables: Return the infused oil to medium heat. Add the broccolini and green beans together, stir to coat with oil, and season with sea salt and ground black pepper. As the vegetables start turning bright green around the edges, pour in the water which should cause sizzling and steaming, then cover with a lid.
- Steam Vegetables: Let the vegetables steam under the lid until they are crisp-tender, approximately 10 minutes. Remove the lid and allow any excess water to evaporate off.
- Finish and Serve: Stir in 2 teaspoons of lemon juice along with the soaked currants. Adjust seasoning as needed with additional salt, pepper, or lemon juice. Transfer the vegetables to a serving platter, top with toasted almond slices, and garnish with reserved lemon peels if you wish. Serve warm and enjoy.
Notes
- For best flavor, do not brown the garlic during the oil infusion as it will become bitter.
- Use fresh broccolini and green beans for optimal texture and taste.
- To toast almonds, heat them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
- Currants can be substituted with raisins or dried cranberries for a slightly different sweetness profile.
- If you prefer a spicier dish, add a pinch of red pepper flakes while sautéing the vegetables.
- This recipe pairs well with grilled chicken or fish for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg


Leave a Reply