Name: Lemon 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 sliced almonds, toasted; 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; ¼ cup olive oil; ¼ cup water; 2-3 teaspoons lemon juice; sea salt, to taste; ground black pepper, to taste

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.

The image shows a white scalloped plate filled with a fresh green vegetable salad made of green beans and broccolini, layered in a scattered yet natural arrangement. The green beans and broccolini are bright green and fresh in texture, occupying the whole plate. On top, there are thin yellow lemon peel strips scattered, adding a splash of color. Small dark dried berries and light toasted sliced almonds are sprinkled over all the veggies, adding texture and contrast. To the right side of the plate, there is a vintage silver spoon and fork resting on the edge. The background is 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 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.

Flat lay of a small pile of dried currants in a simple white ceramic bowl, a small white bowl filled with golden olive oil, a whole lemon cut in half with a few bright yellow strips of lemon peel beside it, two whole cloves of garlic with papery skins unbroken, a bunch of fresh green broccolini with tender stalks and florets, a neat pile of fresh green beans with stems trimmed, a small white bowl of clear water, a few loose grains of sea salt and whole black peppercorns scattered artfully, a small white bowl holding toasted sliced almonds with a warm golden-brown hue, placed 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: 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.

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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 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

Lemon Sautéed Broccolini and Green Beans - Serving Suggestion

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:

Can I use regular broccoli instead of broccolini?

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.

How can I make this recipe vegan and gluten-free?

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.

What’s the best way to toast sliced almonds?

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.

Can I prepare parts of this recipe in advance?

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.