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 cloves garlic, smashed and peeled; 2 tablespoons dried currants; ¼ cup olive oil; sea salt, to taste; ground black pepper, to taste; ¼ cup water; 2-3 teaspoons lemon juice; ¼ cup sliced almonds, toasted

There's something so fresh and vibrant about a dish that's both bright and comforting. This Lemony Sautéed Broccolini and Green Beans Recipe does exactly that—bringing together crisp-tender greens with zesty lemon and a little crunch, making it an absolute favorite at my table.

A white scalloped plate holds a vibrant salad of bright green green beans and broccolini, layered with thin, crunchy light brown almond slices scattered evenly on top. Dark, small dried black currants sprinkled throughout add contrast, while strips of shiny yellow lemon peel rest on the vegetables, adding a pop of color. A silver fork and spoon with intricate handles are placed on the right side of the plate. The background is a white marbled texture. 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 honestly didn’t expect to fall for sautéed broccolini and green beans as much as I did, but the lemony brightness paired with the subtle sweetness of currants and crunch of toasted almonds makes this recipe a real standout on any dinner table. It’s quick, simple, and somehow feels a bit fancy—just what you want when you’re after something healthy yet satisfying.

Bright and Refreshing: The lemon zest and juice give the veggies a fresh, lively kick you’ll want to come back to again and again.
Textural Contrast: Toasted almonds add that wonderful nutty crunch that contrasts beautifully with tender steamed greens.
Natural Sweetness: Soaking the currants softens them and adds bursts of sweet flavor without any added sugar.
Quick and Easy: Ready in about 20 minutes, it fits perfectly into busy weeknights yet feels special enough for entertaining.

Ingredients & Why They Work

This simple lineup of ingredients is thoughtfully curated to balance flavor and texture. The lemon, garlic, and olive oil infuse the veggies with bright, savory notes, while currants and almonds bring sweet and crunchy layers that turn humble greens into a dish you’ll want to serve again and again.

Flat lay of dried currants in a small white ceramic bowl, a small white ceramic bowl filled with golden olive oil, a fresh whole lemon cut in half with bright yellow peel strips, two whole uncracked garlic cloves, a bunch of fresh broccolini with vibrant green stalks and florets, a handful of fresh green beans with glossy pods, a small white ceramic bowl of clear water, a small white ceramic bowl with toasted sliced almonds, coarse sea salt and ground black pepper sprinkled neatly on the white marble surface, arranged symmetrically and naturally, 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: Soaking them plumps the currants, making their sweetness more pronounced without overwhelming the dish.
Olive oil: It’s the beautiful base that carries the lemon and garlic flavors throughout the veggies.
Lemon peel strips: Infuse the oil with bright citrus aroma without the bitterness you sometimes get from whole zest.
Garlic cloves: Smash and gently infuse the oil for subtle savory depth, just don’t brown them or they’ll turn bitter.
Broccolini: Tender and flavorful, with thinner stalks than traditional broccoli, it sautés up perfectly crisp-tender.
Green beans: Their firm snap complements the broccolini’s texture and balances the flavor.
Sea salt and ground black pepper: Basic but essential seasonings to make every ingredient shine.
Water: Steams the veggies quickly for that perfect tender-crisp bite.
Lemon juice: Adds a fresh finishing brightness that really wakes up the whole dish.
Sliced almonds: Toasted last minute for a nutty crunch and a beautiful visual touch.

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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

What I love about this Lemony Sautéed Broccolini and Green Beans Recipe is how adaptable it is. I often swap almonds for pine nuts or walnuts, depending on what I have on hand. Feel free to experiment with different nuts or even a sprinkle of parmesan for a savory twist.

Variation: I once added a pinch of chili flakes for a subtle heat that worked beautifully with the lemon. Definitely something to try if you like a little kick.
Seasonal twist: In summer, I sometimes toss in cherry tomatoes at the end for a pop of color and juiciness.
Dietary mods: This recipe is naturally vegan, but if you want to add protein, grilled chicken or tofu pairs wonderfully.

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

Step 1: Plump the Currants

Start by placing the dried currants in a small bowl and cover them with boiling water. Let them sit for about 10 minutes to soften and swell up—that way, they’ll taste juicy instead of dry. Once they’re plump, drain and set aside. It sounds simple, but this step adds such a nice sweet burst in the finished dish.

Step 2: Infuse Olive Oil with Lemon Peel and Garlic

Grab an 11-inch skillet with high sides and pour in the olive oil. Add your lemon peel strips and smashed garlic cloves, then warm the oil over medium heat. Once the oil starts sizzling, give it a gentle swirl. You want to infuse the oil for about 1-2 minutes but be careful not to brown the garlic—that can make it bitter. When ready, scoop out the peel and garlic, leaving behind a beautifully scented oil. I sometimes save the peel for garnish because it looks pretty and smells amazing.

Step 3: Sauté and Steam the Veggies

Return the skillet to medium heat and add the broccolini and green beans all at once. Stir them around so they get coated in the infused oil. Season with a good pinch of salt and freshly ground pepper. When you notice the edges start to brighten up, pour in the water—it should sizzle and steam immediately. Cover with a lid and let the vegetables steam until they're crisp-tender, around 7 to 10 minutes depending on your stovetop and the thickness of your vegetables. The steaming step is key; it keeps the veggies vibrant and perfectly firm.

Step 4: Finish with Lemon, Currants, and Almonds

Remove the lid and let any excess water evaporate. Stir in 2-3 teaspoons of fresh lemon juice along with the soaked currants. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Transfer the veggies to a serving dish and generously sprinkle toasted sliced almonds on top. The almonds add that irresistible crunch and a toasty richness that feels so satisfying in every bite.

Top Tip

I’ve made this dish countless times now, and there are a few little things I do that really elevate it and keep it foolproof every time.

Use fresh lemon peel strips: Instead of zest, peeling thin strips avoids bitterness and infuses that clean lemony aroma gently.
Don’t skip soaking the currants: This makes a huge flavor difference; dried currants can be tough and less flavorful if not rehydrated.
Keep the garlic from browning: Infuse low and slow. Burnt garlic kills the delicate balance of flavors here.
Steaming with water & a lid: This step gives you that perfect crisp-tender bite that baking or boiling can’t achieve.

How to Serve Lemony Sautéed Broccolini and Green Beans Recipe

Lemony Sautéed Broccolini and Green Beans - Serving Suggestion

Garnishes

I usually top this dish with the reserved lemon peel strips and extra toasted almonds to amp up the citrus aroma and crunch. Sometimes a sprinkle of flaky sea salt or a few fresh herbs like parsley or thyme adds a lovely fresh note too. It just makes everything pop visually and flavor-wise.

Side Dishes

This recipe pairs beautifully with grilled chicken, seared salmon, or even a hearty grain bowl. I love serving it alongside roasted potatoes or creamy polenta for a comforting yet light meal. If you’re going vegetarian, a dollop of herbed ricotta or a slice of crusty bread rounds it out perfectly.

Creative Ways to Present

For special dinners, I sometimes arrange the veggies on a large platter in a pretty pile, then sprinkle with almonds and lemon peel, finishing with a drizzle of good olive oil. Serving it family-style encourages everyone to dig in and makes for a warm, inviting atmosphere. You can also toss in some edible flowers or microgreens to make it feel extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover lemony broccoli and green beans stay fresh in an airtight container in the fridge for up to 3 days. I’ve found the almonds lose some crunch, so I usually store them separately and sprinkle on top just before serving again.

Freezing

Freezing isn’t my go-to for this dish because the texture of the green beans and broccolini can get mushy after thawing. If you do freeze, try to flash freeze the veggies before cooking and toss almonds fresh later, but fresh is always best here.

Reheating

I like to gently reheat leftovers in a skillet over medium heat just until warmed through. Adding a splash of water helps revive the veggies’ freshness. Avoid the microwave if you can—it can make the broccolini rubbery.

Frequently Asked Questions:

Can I substitute the broccolini with regular broccoli?

Yes! You can use regular broccoli florets instead. Just cut them into smaller pieces for even cooking and steam a bit longer until crisp-tender. The flavor won’t be exactly the same, but it still tastes delicious.

Is there a way to make this recipe nut-free?

Definitely. Simply omit the almonds or replace them with toasted seeds like pumpkin or sunflower seeds to keep that crunch without nuts.

What’s the best way to toast the almonds?

I toast sliced almonds in a dry skillet over medium heat, shaking frequently until they turn golden and smell nutty—usually just a couple of minutes. Watch carefully so they don’t burn.

Can I prepare parts of this recipe ahead of time?

Yes, you can soak the currants a day ahead and toast the almonds. The veggies, however, are best cooked fresh to retain their vibrant color and perfect texture.

Final Thoughts

The Lemony Sautéed Broccolini and Green Beans Recipe may seem simple, but it’s those thoughtful layers of flavor and texture that make it unforgettable. It’s a dish I reach for when I want to add brightness and a bit of elegance to a meal without fuss. Try it out—you might just find your new favorite way to enjoy greens.