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
Scale
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
