Description
A vibrant and fresh vegetable side dish featuring broccolini and green beans sautéed in lemon and garlic-infused olive oil, complemented with sweet soaked currants and toasted almonds for a delightful crunch and flavor contrast.
Ingredients
Scale
Produce
- 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
Dried Fruit & Nuts
- 2 tablespoons dried currants
- ¼ cup sliced almonds, toasted
Pantry
- ¼ cup olive oil
- sea salt, to taste
- ground black pepper, to taste
- ¼ cup water
- 2-3 teaspoons lemon juice
Instructions
- Soak Currants: Place the 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 and a lid over medium heat. Add olive oil, lemon peel strips, and smashed garlic cloves. Once the oil is sizzling, swirl to mix and let the lemon peel and garlic sizzle for 1 to 2 minutes without browning. Carefully remove lemon peel and garlic with a spoon, reserving the lemon peel for garnish if desired.
- Sauté Vegetables: Return the skillet with infused oil to medium heat. Add the broccolini and green beans simultaneously, stirring to coat with oil. Season with sea salt and black pepper. When the vegetables start to brighten at the edges, pour in the water (it should sizzle and steam), then cover with a lid.
- Steam Vegetables: Allow the vegetables to steam until crisp-tender, about 10 minutes. Remove the lid and let any excess water evaporate from the skillet.
- Finish and Season: Stir in 2 teaspoons of lemon juice and the soaked currants. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve: Transfer the vegetables to a serving platter, top with toasted almonds, and garnish with the reserved lemon peels if desired. Enjoy warm.
Notes
- Use fresh broccolini and tender green beans for best texture and flavor.
- Soaking currants plumps them up and adds a sweet contrast to the savory vegetables.
- To toast almonds, simply heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- If lemon juice is not available, substitute with a splash of white wine vinegar for acidity.
- For a nuttier flavor, consider using slivered almonds instead of sliced.
- Reserved lemon peels make an attractive and flavorful garnish but can be omitted if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 4 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
