Name: Lemony Sautéed Broccolini and Green Beans Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 bunch broccolini, tough ends removed (scant ½ lb); ¾ lb green beans, tough stem ends removed; 1 lemon, strips of peel removed and cut in half + 2-3 teaspoons lemon juice; 2 cloves garlic, smashed and peeled; 2 tablespoons dried currants; ¼ cup olive oil; ¼ cup water; ¼ cup sliced almonds, toasted; Sea salt, to taste; Ground black pepper, to taste

There's something so fresh and bright about this Lemony Sautéed Broccolini and Green Beans Recipe, isn’t there? The way the citrus lifts the earthiness of the veggies, plus that toasty almond crunch—I always find it makes a simple side feel truly special. It’s quick, vibrant, and perfect for just about any meal.

A white scalloped-edged plate holds a vibrant green vegetable salad made of long green beans and broccolini stalks layered closely together as the base. Scattered on top are thin, toasted almond slices, small dark berries, and a few bright yellow citrus peels adding contrast and texture. On the right side of the plate sits a vintage silver fork and spoon, partially resting on the salad. The scene is set on a white marbled surface that softly reflects light. 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 keep coming back to this recipe because it’s just so versatile and full of flavor without being fussy. The lemony notes brighten the broccolini and green beans in a way that feels light but indulgent. Honestly, it’s become my go-to vegetable side when I want something fast but totally satisfying.

Fast and Fresh: It only takes about 20 minutes, making it perfect for busy weeknights or last-minute guests.
Perfect Texture: The combination of sauté and steam gives you that wonderful crisp-tender bite every time.
Flavor Boosters: Lemon peel and garlic-infused oil add layers of brightness and warmth that make the veggies sing.
Sweet Meets Nutty: The currants and toasted almonds bring a delightful contrast you might not expect but will love.

Ingredients & Why They Work

Every ingredient here is chosen to create a harmony of flavors and textures—from the lemony brightness to the sweet and crunchy accents. When shopping, look for fresh broccolini with crisp stems and bright green beans without blemishes to get the best result.

Flat lay of fresh broccolini with tender green beans, a small white ceramic bowl filled with plump dried currants soaking in water, a few bright yellow lemon peel strips alongside a halved lemon showing juicy flesh, two whole uncracked garlic cloves with papery skins intact, a small white bowl of golden olive oil, a small white bowl holding toasted sliced almonds, and a small white bowl of fresh lemon juice 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 soak up water and plump into sweet little bursts that balance the lemon’s tartness.
Olive oil: Use a good quality extra virgin to carry the lemon and garlic aroma beautifully.
Lemon peel: Adds an aromatic citrus flair when infused in the oil – don’t skip this step!
Garlic cloves: Smashed and lightly cooked to infuse flavor without overpowering the dish.
Broccolini: Delightfully tender and mild-flavored, it cooks quickly and stays vibrant green.
Green beans: They bring a familiar snap and sweetness to the mix.
Sea salt and black pepper: Essential seasoning to pull everything together.
Water: Used to steam the greens gently, keeping them crisp-tender.
Lemon juice: The finishing touch that sharpens and brightens all the flavors.
Sliced almonds: Toasted for a toasty crunch that adds texture and a nutty depth.

📝

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 adapting this lemony sautéed broccolini and green beans recipe depending on the mood or what I have on hand. You can easily kick it up, swap out nuts, or choose different citrus for a fresh twist. The versatile flavor profile invites experimentation.

Add some heat: A pinch of red pepper flakes stirred in with the garlic-infused oil gives a gentle kick that beautifully complements the lemon.
Swap almonds: If you’re nut-free or prefer a different crunch, toasted pine nuts or pumpkin seeds work great instead.
Seasonal citrus: Try using lime or orange zest and juice to change the citrus notes and surprise your palate.
Make it vegan and gluten-free: Luckily, this recipe is naturally vegan and gluten-free but easily pairs with vegan proteins to make a full meal.

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

A stainless steel pan shows bright green steamed broccolini and green beans, arranged loosely with some stems crossing each other. A white bowl held by a woman's hand tips small, dark reddish-brown lentils into the pan over the vegetables. Inside the pan, a black spoon rests among the green vegetables, catching some lentils mid-pour. The scene is set on a white marbled surface with soft, natural lighting highlighting the fresh, glossy texture of the vegetables and the matte, slightly rough look of the lentils. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Currants to Sweeten Things Up

Start by placing your dried currants in a small bowl, cover them with boiling water, and let them soak for about 10 minutes. This softens them up into sweet, juicy bites that contrast wonderfully with the veggies later on. Drain them well and set aside—don’t skip this step, as it really balances the flavors.

Step 2: Infuse Your Olive Oil with Lemon and Garlic

Heat the olive oil in a skillet over medium heat. Add the strips of lemon peel and smashed garlic cloves. Keep an eye out—you want the oil sizzling but the garlic just lightly golden, not brown or burnt. This releases all those fantastic aromas that will soak into the vegetables. Then scoop out the lemon peel and garlic carefully, saving the peel to garnish if you want.

Step 3: Sauté the Broccolini and Green Beans

Slide the broccolini and trimmed green beans into the infused oil together. Stir for a minute or two until they start brightening up on the edges—this is the magic moment where they start to soften but still have snap. Season them well with salt and pepper.

Step 4: Steam to Crisp-Tender Perfection

Next, pour in the water carefully—it should sizzle and create steam immediately. Cover with a lid and let everything steam for 7 to 10 minutes, depending on your preference and the freshness of your vegetables. You want them tender but still with a good crunch, so check them at the 7-minute mark.

Step 5: Finish with Lemon Juice, Currants, and Almonds

Remove the lid and let any extra water evaporate. Stir in a couple teaspoons of fresh lemon juice and the plumped currants. Give it a taste and adjust your seasoning—sometimes a little extra salt or lemon juice really elevates the dish. Transfer to a platter and sprinkle the toasted almonds over the top for that lovely crunch.

Top Tip

From my experience making this Lemony Sautéed Broccolini and Green Beans Recipe multiple times, a few simple tricks can make sure you enjoy the best texture and flavor every time.

Don’t overcook the garlic: It only needs a minute to infuse the oil. Burnt garlic becomes bitter and can ruin the flavor.
Use a lid for steaming: It’s the difference between soggy or perfectly crisp-tender veggies. The steam cooks them gently while the sautéed edges develop color.
Toast almonds yourself: Freshly toasted almonds have far more flavor and crunch than store-bought pre-toasted. Just keep an eye—they go from golden to burnt quickly!
Adjust seasoning last: Adding lemon juice near the end means you can balance brightness and salt perfectly before serving.

How to Serve Lemony Sautéed Broccolini and Green Beans Recipe

Lemony Sautéed Broccolini - Serving Suggestion

Garnishes

I like to scatter the reserved lemon peel strips on top because they add such a lovely aroma and a burst of color. Sometimes I’ll toss over a few extra currants for a pop of unexpected sweetness right at the end. A small sprinkle of flaky sea salt is another finishing touch I highly recommend.

Side Dishes

This veggie side is an effortless partner to grilled chicken, lemon herb fish, or even a rich risotto. I often serve it alongside roasted potatoes or quinoa for a wholesome dinner. Its bright flavors also complement heavier meals beautifully by cutting through richness.

Creative Ways to Present

For a dinner party, I love layering these sautéed veggies on a large serving platter and topping with fresh herbs like parsley or mint, plus a few edible flowers for a showstopper look. You can also toss everything in a large bowl and let guests help themselves family-style, which feels warm and welcoming.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they’ll keep beautifully for up to three days. The veggies might lose just a bit of their crispiness but still taste fresh and lemony.

Freezing

Because these are lightly steamed vegetables, freezing isn't my favorite option here—the texture tends to get mushy when thawed. I prefer to enjoy this recipe fresh, but if you need to freeze, flash freeze in a single layer, then transfer to freezer bags. Use within a month and reheat gently.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water or olive oil. This brings back some crispness without drying out the veggies. I avoid microwaves for this because the texture gets uneven.

Frequently Asked Questions:

Can I use frozen green beans or broccolini for this recipe?

While fresh vegetables yield the best texture and flavor, you can use frozen green beans or broccolini. Just thaw and drain them well before cooking and reduce steaming time to avoid sogginess.

How do I toast the almonds without burning them?

Toast almonds over medium heat in a dry skillet, stirring constantly. Once they turn golden and start to smell nutty, remove immediately from heat to prevent burning. It only takes a few minutes.

Can I add other vegetables to this recipe?

Definitely! Feel free to add snap peas, asparagus tips, or baby carrots, adjusting cooking times accordingly. Just keep in mind that some vegetables may need a longer steam or sauté time.

What’s the best way to remove lemon peel and garlic from the oil?

Use a slotted spoon to carefully lift out the lemon peel strips and garlic cloves after infusing the oil. This keeps the aroma but prevents bitterness from overcooked bits.

Final Thoughts

This Lemony Sautéed Broccolini and Green Beans Recipe has really earned a place in my kitchen repertoire because it’s quick, simple, and bursting with flavor. I love how the lemon brightens everything up while the almonds and currants bring a surprise crunch and sweetness that makes it memorable. Trust me, once you make it, you’ll find yourself reaching for it again and again—whether it’s a weeknight dinner or a special feast.