Name: Lemony Sautéed Broccolini and Green Beans Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 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; 2 tablespoons dried currants; ¼ cup sliced almonds, toasted; ¼ cup olive oil; sea salt, to taste; ground black pepper, to taste; ¼ cup water; 2-3 teaspoons lemon juice

There’s something delightfully fresh about bright, crisp vegetables with a zingy lemon touch—that’s exactly why I adore this Lemony Sautéed Broccolini and Green Beans Recipe. It’s a simple side that brings together vibrant flavors and textures, turning ordinary greens into something special in no time.

A white scalloped plate holds a fresh green vegetable salad with broccolini and green beans as the main layers, showing a mix of long green stems and small cluster-like florets. Scattered thin, light tan almond slices cover the top, along with small dark dried currant-like berries, and thin bright yellow lemon peel strips add a splash of color. A vintage silver fork and spoon rest on the right side of the plate. The background is a white marbled surface. 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 have to tell you, this is one of those recipes I keep coming back to because it’s not only quick but also packs punchy flavors you don’t often get from simple sautéed veggies. The combo of lemon, garlic, and those sweet currants with crunchy toasted almonds gives it an unexpected twist.

Bright and Zesty: The lemon-infused olive oil and fresh lemon juice really make each bite pop with freshness.
Texture Play: Crisp-tender broccolini and green beans mixed with sweet currants and toasted almonds create a delightful crunch.
Quick & Easy: From start to finish, it’s ready in about 20 minutes, making it perfect for busy weeknights.
Flexible & Delicious: Whether you’re serving family or guests, this dish feels special without fuss.

Ingredients & Why They Work

Each ingredient in this Lemony Sautéed Broccolini and Green Beans Recipe plays its part. Broccolini and green beans bring that lovely green crunch, while the dried currants add a touch of sweetness that contrasts beautifully with the lemon and garlic-infused olive oil. Here’s what I look for at the store and why.

Flat lay of dried currants in a small white bowl, bright yellow lemon cut in half with a few thin strips of peel, two whole cloves of garlic with papery skin, a fresh bunch of vibrant green broccolini with trimmed ends, a handful of crisp green beans with stems removed, small white bowl filled with olive oil, small white bowl with clear water, small white bowl holding sliced toasted almonds, sprinkled sea salt and ground black pepper in tiny white bowls, all arranged symmetrically 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: They soak up liquid and plump beautifully, adding subtle sweetness without overpowering the veggies.
Olive Oil: Choose a good quality extra virgin olive oil—it really carries the lemon and garlic flavors well.
Lemon (Peel and Juice): Fresh lemons are key here for that zesty brightness; don’t substitute bottled lemon juice if you can help it.
Garlic Cloves: Smashing instead of mincing releases flavor gently while allowing you to remove pieces easily if you prefer a mild garlic touch.
Broccolini: Look for firm stalks with vibrant dark green florets; trimming tough ends ensures tenderness.
Green Beans: Fresh and snap easily when bent, signaling crispness and freshness.
Sea Salt & Ground Black Pepper: Simplicity is key—season well to balance all the flavors.
Water: Helps steam the vegetables just enough to get crisp-tender without soggy texture.
Sliced Almonds: Toasted almonds provide a lovely nutty crunch finishing 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

I often switch things up depending on what I have around. The great thing about this Lemony Sautéed Broccolini and Green Beans Recipe is it’s easy to customize so you can make it exactly how you like it.

Variation: One of my favorite tweaks is substituting pistachios for almonds or adding a pinch of chili flakes for some heat—it still tastes fresh but with a little kick.
Seasonal Swap: Swap broccolini for tender asparagus in spring—it cooks the same and keeps that bright green vibe.
Dietary Adjustments: For a nut-free version, just skip the almonds or try sunflower seeds instead—they provide a similar crunch.

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

A silver pan is filled with bright green broccolini and green beans that look shiny and cooked. A white speckled bowl is held by a woman's hand above the pan, pouring small dark brown lentils onto the vegetables. A black spatula rests inside the pan, touching the green beans. The scene is set against a white marbled surface that softly contrasts the vibrant green and dark lentils. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Currants and Get Aromatics Ready

Start by placing the dried currants in a small bowl and covering them with boiling water. Let them plump up for about 10 minutes—you’ll notice they swell and soften, adding that lovely natural sweetness later on. Meanwhile, get your lemon peels ready by peeling strips from a fresh lemon and smash two garlic cloves. These aromatics will infuse your olive oil beautifully.

Step 2: Infuse Olive Oil with Lemon and Garlic

Heat olive oil in a skillet on medium heat and add the lemon strips and smashed garlic cloves. Let them sizzle gently for a minute or two, stirring occasionally. Don’t let the garlic brown—it’s about infusing that oil with flavor. When done, carefully remove lemon peels and garlic, keeping the lemon peels if you want to use them as a pretty garnish later.

Step 3: Sauté Broccolini & Green Beans

Raise the heat slightly and toss in your prepared broccolini and green beans. Give them a good stir so they’re coated with the infused oil, then season with sea salt and pepper. You’ll see their edges brighten—that’s when you know it’s time for the next step.

Step 4: Steam to Crisp-Tender Perfection

Pour in a little water—it’ll instantly sizzle and create steam. Cover with a lid and let the veggies cook for about 7-10 minutes until they’re crisp-tender. This step is key for that perfect texture—soft enough to enjoy but with that satisfying snap.

Step 5: Final Touches and Serving

Remove the lid and let any extra water evaporate. Stir in fresh lemon juice and the plumped currants—be sure to season again if needed. Then transfer to a serving platter and sprinkle with toasted almond slices. Garnish with reserved lemon peels if you want to fancy it up. Time to dig in!

Top Tip

I’ve made this Lemony Sautéed Broccolini and Green Beans Recipe countless times and learned that timing and texture are everything here. Getting broccolini and green beans crisp-tender rather than mushy turns a good side dish into a dish you crave.

Heat Control: Keep your heat at medium when infusing oil to avoid burning garlic, which can make the oil bitter.
Don’t Skip Steaming: Adding water and covering helps veggies cook evenly and keeps them vibrant green with a perfect bite.
Toast Almonds Fresh: Toast sliced almonds in a dry pan just before serving to keep their crunch and flavor bright.
Lemon Juice Last: Add lemon juice after cooking to preserve its fresh acidity—adding it earlier softens the flavor.

How to Serve Lemony Sautéed Broccolini and Green Beans Recipe

Broccolini green beans - Serving Suggestion

Garnishes

I usually go simple: the reserved lemon peels from cooking make a gorgeous natural garnish that signals the lemony brightness inside the dish. A sprinkle of fresh parsley or a light dusting of lemon zest also amps up freshness and color.

Side Dishes

This recipe pairs beautifully with grilled chicken or roasted fish, but I also love it alongside a hearty grain like quinoa or farro. Sometimes I serve it with a lemony risotto to keep the citrus theme flowing through the whole meal.

Creative Ways to Present

For a dinner party, I’ve laid the sautéed broccolini and green beans over a white platter lined with lemon slices, sprinkled extra toasted almonds across the top, and added edible flowers to surprise guests with color and elegance. It’s simple but feels festive and shows you care without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover veggies in an airtight container in the fridge and usually eat them cold or at room temperature the next day. They hold their flavor well but lose some crunch over time, so I recommend enjoying them within two days for best texture.

Freezing

Honestly, I don’t freeze this dish because the almonds can get soggy and the fresh lemon flavor fades after freezing. But if you must, freeze without almonds and add them fresh after reheating.

Reheating

To gently reheat, pop the veggies in a skillet with a splash of water over medium-low heat for just a few minutes. Avoid the microwave if you want to keep the crisp-tender texture intact.

Frequently Asked Questions:

Can I substitute another vegetable for broccolini in this recipe?

Absolutely! Tender asparagus or even fresh green beans alone can work well if you don’t have broccolini. Just watch the cooking time so everything stays crisp-tender.

How do I avoid soggy green beans and broccolini?

The key is to steam with just a bit of water and for the right amount of time—about 7 to 10 minutes covered. Removing the lid at the end to evaporate excess water also keeps the veggies from getting soggy.

What can I use if I don’t have currants?

You can substitute golden raisins or chopped dried apricots for currants. They’ll bring a similar sweetness and texture, though apricots add a slightly different flavor profile.

Can I prepare this dish ahead for a party?

Yes! You can prepare the vegetables up to steaming and infusing the oil steps ahead of time. Just keep the almonds separate and add them fresh right before serving to maintain crunch.

Final Thoughts

This Lemony Sautéed Broccolini and Green Beans Recipe is one of those dishes that feels as good as it tastes—fresh, simple, and elegant without any complicated steps. I often think of it as a little green happy place on a plate, especially when life feels hectic and I want a quick side that still impresses. I can’t wait for you to try it—you might just end up making it a weekly favorite too!