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
Scale
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
