Cooked up in 20 minutes, this lemony sautéed broccolini and green beans is the perfect, easy vegetable side dish. It’s made with 10 simple ingredients, like lemon (peel and juice), olive oil, sliced almonds, broccolini, garlic, green beans, and soaked dried currants for a sweet and tangy bite. You only need one skillet on the stovetop to pull this together. It’s fresh and lemony with toasty bites of almond. I especially enjoy that this healthy veggie side requires minimal chopping. Perfect for when you’re craving green vegetables!
Let this recipe be your best bud when you’re craving green veg goodness! Broccolini and beans are great together because their cooking time is about the same. Both vegetables benefit from similar flavour accents as well. I infuse olive oil with lemon peel and smashed garlic cloves on the stove first thing. This gets some of the natural lemon oils going and also provides subtle garlic flavour. There’s a hint of garlic, but it’s not overpowering.
This is such a simple recipe, so definitely use an olive oil that you enjoy the taste of on its own. I love Brightland olive oil.
Once the oil is infused, I cook the veg. To cook broccolini in a pan with green beans, I just give it a quick sauté in the oil, season with salt and pepper, splash with water, and pop a lid on. We let the veg steam for 7-10 minutes and then remove the lid. I like to cook the excess liquid off before hitting with a bit of lemon juice.
I toss the beans and broccolini with some soaked dried currants and toasted almond slices at the end. These components, with the lemon and subtle garlic flavour, are just so nice! Every bite is a little sweet, tangy, toasty, and green vegetable-y. Having a simple but still special green veg side in your arsenal is a power move, and this sautéed broccolini really does it for me.
More Veggie Sides
- Oven-Roasted Carrot Side Dish with Grapes & Dukkah
- Smoky Maple Vegan Sweet Potato Gratin
- Smoky Sautéed Cauliflower with Green Beans, Tahini & Almonds
- Roasted Brussels Sprouts with Smoky Almond Bits
- Cider Glazed Celery Root with Walnuts
Truly my favourite thing about this recipe is that there is almost zero chopping. If you have really thick broccolini stalks, I recommend cutting them in half lengthwise first. I personally will go through all of the bunches of broccolini at the store to get one with all uniformly thin stems so that I can avoid this haha. Hope you love this one!
Lemony Sautéed Broccolini & Green Beans with Almonds
- 2 tablespoons dried currants
- ¼ cup olive oil
- 1 lemon, strips of peel removed and cut in half
- 2 cloves garlic, smashed and peeled
- 1 bunch broccolini, tough ends removed (scant ½ lb)
- ¾ lb green beans, tough stem ends removed
- sea salt and ground black pepper, to taste
- ¼ cup water
- 2-3 teaspoons lemon juice
- ¼ cup sliced almonds, toasted
- If you have particularly thick broccolini stalks, cut them in down the middle lengthwise first!
- I personally prefer the full 3 teaspoons of lemon juice, but I recommend starting at 2 and going from there.
- Toasted pumpkin seeds are a great nut-free substitution for the almonds.
- I use a Y peeler to get the strips of lemon peel. Be careful to not peel off too much of the bitter white pith.
- Place the currants in a small bowl and cover with boiling water. Let them plump up for 10 minutes and then drain. Set aside.
- Set an 11-inch skillet with high sides (and a lid) on the stove. Pour in the olive oil and add the lemon peel strips and smashed garlic cloves. Turn on the heat to medium. Once the oil is sizzling, swirl it a bit. Sizzle the lemon peel and garlic for about a minute or two–you don't want browning on the garlic. Carefully remove lemon peel and garlic with a spoon, reserving the lemon peel for garnish if you like.
- Return the skillet with the infused oil to the stove over medium heat. Once the oil is hot, add the broccolini and green beans all at once. Give them a stir and season with salt and pepper. Once the vegetables begin to turn slightly bright green on the edges, pour in the water (it should sizzle and steam) and place a lid on top.
- Steam the vegetables until crisp-tender, about 7-10 minutes. Remove the lid and let any excess water evaporate. Stir in 2 teaspoons of lemon juice and the soaked currants. Check the vegetables for seasoning (more salt, pepper or lemon) and adjust if necessary.
- Transfer the vegetables to a platter and top with the toasted almonds. Garnish with reserved lemon peels if you wish. Enjoy!