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.

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.

- 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.
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

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

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:
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.
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.
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.
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.
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 broccolini and green beans sautéed in olive oil infused with garlic and lemon peel, finished with plumped currants and toasted almonds for a delightful texture contrast.
Ingredients
Produce
- 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
Pantry
- 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
Instructions
- Soak Currants: Place the dried currants in a small bowl and cover with boiling water. Let them plump up for 10 minutes, then drain and set aside.
- Infuse Oil: Heat an 11-inch skillet with high sides on medium heat. Add olive oil, lemon peel strips, and smashed garlic cloves. Once the oil starts sizzling, swirl gently and allow the lemon peel and garlic to infuse the oil for about 1-2 minutes without browning the garlic. Remove and discard the lemon peel and garlic or reserve lemon peel for garnish.
- Sauté Vegetables: Return the infused oil to medium heat and add broccolini and green beans. Stir to coat and season with sea salt and ground black pepper. When the vegetables start to brighten in color on the edges, add ¼ cup water and cover with a lid.
- Steam Vegetables: Steam the covered vegetables until crisp-tender, about 10 minutes. Remove the lid and allow any excess water to evaporate.
- Add Finishing Touches: Stir in 2 teaspoons of lemon juice and the soaked currants. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Serve: Transfer the vegetables to a serving platter and sprinkle toasted sliced almonds on top. Garnish with reserved lemon peels if desired, then serve immediately.
Notes
- Use fresh broccolini and green beans for optimal flavor and texture.
- Toast almonds in a dry skillet until golden for added crunch and aroma.
- Do not brown garlic in the oil to avoid bitterness; just infuse for flavor.
- If you prefer a zestier lemon flavor, add an extra teaspoon of lemon juice at the end.
- This dish pairs well with grilled or roasted main courses as a bright, fresh side.
- Currants can be substituted with golden raisins if currants are unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg

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