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 bright and fresh about the combination of broccolini and green beans drenched in lemony, garlicky olive oil—and that’s exactly why the Lemony Sautéed Broccolini and Green Beans Recipe is a favorite of mine. It’s simple, vibrant, and nails that perfect balance of zesty and nutty in every bite. Trust me, this side dish will become a go-to for your weeknight dinners or special gatherings.

The dish is a fresh vegetable salad served on a white plate. It has two main layers: the bottom layer is made of bright green broccolini and green beans, arranged loosely and covering the entire plate. On top, there is a scattered layer of thin, golden toasted almond slices, small dark dried berries, and a few strips of yellow citrus peel. A silver fork and spoon are placed on the right side of the plate, resting partially on the food. The background features 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

I’m genuinely excited to share this recipe because it’s a total game-changer for bringing freshness and texture to your plate without any fuss. The way the lemon and garlic-infused oil transforms the broccolini and green beans makes it something you’ll want to serve again and again.

Bright, fresh flavors: The lemon and garlic oil combo makes the greens pop without overpowering their natural taste.
Perfect crisp-tender texture: Steamed just right so both broccolini and green beans stay lively and fresh, not mushy.
Sweet and nutty contrast: Currants add a subtle sweetness that’s balanced out beautifully by toasted almonds.
Quick and easy: Almost no prep and less than 25 minutes total—ideal for busy days or last-minute guests.

Ingredients & Why They Work

The ingredients in this Lemony Sautéed Broccolini and Green Beans Recipe come together in such a clever way. Each plays its own role—from adding brightness and depth to upping the texture and sweetness. When you shop, look for fresh broccolini with tender stalks and firm green beans to get that ideal bite.

Flat lay of dried currants in a small white bowl, a small white bowl filled with golden olive oil, fresh whole lemon halved with bright yellow peel strips, two smashed garlic cloves with papery skin removed, a bunch of vibrant green broccolini with trimmed ends, a handful of fresh green beans with stem ends removed, a small white bowl of water, a small white bowl of fresh lemon juice, and a small white bowl of light brown toasted almond slices, arranged symmetrically with perfect proportions, 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 boiling water to become plump and juicy, adding just the right touch of natural sweetness to the dish.
Olive oil: A good-quality extra virgin olive oil is key for infusing rich flavor when heated with lemon and garlic.
Lemon peel strips: Provide that vibrant citrus aroma without the bitterness that lemon pith can bring.
Garlic cloves: Smashed and gently cooked in the oil for subtle, mellow garlic flavor.
Broccolini: I recommend picking bunches with tender stalks and vibrant green florets for the best texture.
Green beans: Fresh green beans lend a crisp, tender snap that contrasts perfectly with the broccolini.
Sea salt & ground black pepper: Essential for seasoning—taste and adjust as you go.
Water: A splash used to create steam to get the vegetables just tender enough without overcooking.
Lemon juice: Adds that bright finishing zing right before serving, balancing the richness.
Sliced almonds: Toasted until golden, these add an irresistibly crunchy, nutty topper.

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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

This is one of those recipes I love tweaking depending on what’s in my pantry or what mood I’m in. You can easily adjust the lemon intensity or swap out nuts depending on your preferences—it's forgiving and versatile! Give it your own spin and enjoy the process.

Variation: I’ve tried this with pistachios instead of almonds, which adds a lovely pop of color and a slightly different nuttiness that my family adored.
Dietary change: Swap currants for golden raisins for a sweeter touch, or omit them entirely if you prefer less fruit in savory dishes.
Seasonal twist: During winter months, adding a pinch of red pepper flakes gives a subtle warmth that pairs nicely with the lemon.

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

A stainless steel pan holds bright green broccolini and green beans, spread out with a shiny, slightly wet texture. A white speckled bowl tipped by a woman's hand is pouring small dark red lentils into the pan. Inside the pan, there is a black spoon with the word

Step 1: Soak the Currants to Sweeten Up

I always start by covering the dried currants with boiling water in a small bowl. Letting them soak for a solid 10 minutes gives you those plump, juicy bursts in the finished dish. This step is simple but honestly makes a big difference in balancing flavors.

Step 2: Infuse Your Olive Oil with Lemon and Garlic

Next, heat the olive oil in a skillet with sides to prevent splattering. Toss in lemon zest strips and smashed garlic cloves. Watch closely since you don’t want the garlic to brown—just gentle sizzle and infuse for about 1-2 minutes. Then carefully fish out the lemon peel and garlic and set if aside; keeping that oil infused is the secret flavor booster here.

Step 3: Toss in the Broccolini and Green Beans

Return the skillet with your lemony, garlicky oil to medium heat and add both broccolini and green beans at the same time. Give them a good stir so every piece gets coated. Season with salt and pepper, then wait for the edges to brighten—that’s your cue to add about a quarter cup of water and immediately cover with a lid. This steams the veggies just right.

Step 4: Steam Until Crisp-Tender and Finish Strong

After about 7-10 minutes, remove the lid and let any excess water evaporate. Stir in fresh lemon juice and those plumped currants so they mingle with the flavors. Taste and adjust salt or pepper if you need to. This step really brings everything together.

Step 5: Garnish and Serve

Finally, transfer your gorgeous, lemon-kissed veggies to a serving plate and sprinkle with toasted almond slices. If you kept the lemon peel strips, toss those on top for a fresh, fragrant garnish. This last touch adds a little wow factor.

Top Tip

Over the years, I’ve learned a few things that really help the Lemony Sautéed Broccolini and Green Beans Recipe shine. These tips saved me from soggy veggies or overpowering garlic, and I know they’ll help you make it perfect every time.

Infusing the Oil: Don’t rush the lemon peel and garlic in the oil—simmer gently so you pull all those bright flavors without burning anything.
Watch the Steam: Keep the lid tight on the pan during steaming; this traps the right amount of moisture to keep your veggies crisp, not soggy.
Toasting Almonds: Toast them separately in a dry pan until golden and fragrant; it’s a small step that adds big crunch and nuttiness.
Season at the End: I find that adjusting salt, pepper, and lemon juice after cooking helps balance and brighten flavors perfectly.

How to Serve Lemony Sautéed Broccolini and Green Beans Recipe

Garnishes

I usually finish this dish with extra toasted almonds for crunch and the reserved strips of lemon peel when I have them handy—they give a lovely pop of color and a reminder of that bright citrus flavor. Sometimes a sprinkle of freshly chopped parsley adds a fresh herbal note that’s very welcome.

Side Dishes

This makes an incredible side to roasted chicken or baked salmon. I also love pairing it with quinoa or herbed couscous to round out a light but satisfying meal. For something heartier, spoon it alongside mashed potatoes—those lemony veggies add just the right freshness.

Creative Ways to Present

For dinner parties, I like to serve the broccolini and green beans arranged in a vibrant, colorful platter surrounded by edible flowers or fresh lemon slices—it always sparks compliments. You could even present the veggies on individual toasted bread slices for an elegant appetizer twist.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemony Sautéed Broccolini and Green Beans in an airtight container in the fridge for up to 3 days. I recommend adding the toasted almonds fresh when you reheat to keep them crisp—leftover nuts can soften quickly.

Freezing

I don’t usually freeze this dish because the texture of broccolini and green beans changes when thawed, but if you do, flash-freeze the veggies on a tray first, then store in a freezer-safe bag. Thaw gently in the fridge before reheating to reduce sogginess.

Reheating

I prefer reheating the veggies in a skillet over medium heat with a splash of water or olive oil to revive their tenderness and crispness. Avoid microwaving if you want to preserve texture, and always add any garnish nuts after warming.

Frequently Asked Questions:

Can I use frozen green beans and broccolini?

Frozen green beans and broccolini can work in a pinch, but they release more water and tend to get softer. To help, thaw and pat them dry before cooking, and reduce steaming time to avoid mushiness.

What can I substitute for currants?

You can substitute currants with golden raisins, dried cranberries, or chopped dried apricots for a similar sweet, chewy texture. Just soak whatever dried fruit you choose to soften them before adding to the dish.

How do I prevent the garlic from burning?

Keep the heat on medium and cook the garlic gently in the olive oil, watching closely so it sizzles but doesn’t brown. Removing the garlic before it changes color ensures a mellow, not bitter, flavor.

Can I make this vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free. Just double-check any packaged ingredients like currants or almonds for cross-contamination if you have strict dietary needs.

Final Thoughts

This Lemony Sautéed Broccolini and Green Beans Recipe is one I keep returning to, not just because it’s delicious but because it’s so easy to make and endlessly adaptable. It brightens up any meal and always gets a nod of approval from my family and friends. I can’t wait for you to try making it yourself—you’ll love how a few simple ingredients come together in such a fresh, flavorful way. Give it a go and let me know how it turns out!