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.

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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.

- 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.
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

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:
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.
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.
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.
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!
Print
Lemony 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, topped with sweet soaked currants and crunchy toasted almonds. Perfectly crisp-tender and ready in about 20 minutes.
Ingredients
Main 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
Instructions
- Soak currants: Place the currants in a small bowl and cover with boiling water. Let them plump up for 10 minutes and then drain. Set aside.
- Infuse olive oil: Set an 11-inch skillet with high sides and a lid on the stove and pour in olive oil. Add lemon peel strips and smashed garlic cloves. Turn heat to medium and once the oil is sizzling, swirl to combine. Sizzle lemon peel and garlic for 1-2 minutes without browning the garlic. Carefully remove lemon peel and garlic with a spoon, reserving lemon peel for garnish if desired.
- Sauté vegetables: Return the skillet with infused oil to medium heat. Add broccolini and green beans all at once. Stir and season with salt and pepper. When vegetables begin to brighten at the edges, pour in water (it should sizzle and steam) and cover with the lid.
- Steam until tender: Steam the vegetables until crisp-tender, about 10 minutes. Remove the lid and allow any excess water to evaporate.
- Finish and season: Stir in 2 teaspoons of lemon juice and the soaked currants. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Transfer vegetables to a platter, top with toasted almonds, and garnish with reserved lemon peels if desired. Enjoy warm.
Notes
- Use an 11-inch skillet with high sides for best results and to hold the lid for steaming.
- Be careful not to brown the garlic during oil infusion to avoid bitterness.
- Adjust lemon juice to taste for more or less brightness.
- To toast almonds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
- Currants add a subtle sweetness that complements the savory vegetables; raisins could be used as a substitute.
- This dish pairs well with grilled chicken or fish as a light side.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg

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