Description
Lemony sautéed broccolini and green beans with almonds is a vibrant and fresh side dish featuring crisp-tender vegetables infused with fragrant lemon and garlic. Sweet currants add a fruity touch, while toasted almonds provide a delightful crunch, making it a perfect accompaniment to any meal.
Ingredients
Scale
Fruits & Vegetables
- 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
Other
- 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
Instructions
- Soak the currants: Place the dried currants in a small bowl and cover them with boiling water. Let them plump up for 10 minutes, then drain and set aside.
- Infuse the olive oil: Heat an 11-inch skillet with high sides over medium heat. Pour in the olive oil and add the lemon peel strips and smashed garlic cloves. Once the oil is sizzling, swirl it gently and let the lemon peel and garlic sizzle for 1 to 2 minutes without browning. Carefully remove the lemon peel and garlic with a spoon, reserving the lemon peel for garnish if desired.
- Add and season vegetables: Return the infused oil to medium heat and add the broccolini and green beans all at once. Stir to coat the vegetables and season with sea salt and ground black pepper. When the edges of the vegetables start to look bright green, pour in the water (it should sizzle and steam) and cover the skillet with a lid.
- Steam the vegetables: Cook the vegetables under the lid until they are crisp-tender, about 10 minutes. Remove the lid and allow any excess water to evaporate.
- Finish the dish: Stir in 2 teaspoons of lemon juice and the soaked currants. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve and garnish: Transfer the vegetables to a platter, top with the toasted sliced almonds, and garnish with the reserved lemon peels if desired. Enjoy warm.
Notes
- Use dried currants soaked in boiling water to bring out their natural sweetness and soften them for better texture.
- To toast sliced almonds, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
- Careful not to brown the garlic during oil infusion to keep the oil bright and fresh tasting.
- Adjust lemon juice quantity according to your taste preference for brightness.
- This dish pairs well with grilled meats or as a vibrant vegetarian side.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
