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

There’s something so bright and fresh about this Lemon Sautéed Broccolini and Green Beans Recipe that I keep coming back to it whenever I want a simple yet flavorful veggie side. The way the lemon and garlic infuse the oil makes every bite pop, and the toasted almonds add such a lovely crunch.

The dish is a fresh green vegetable salad with long green beans and small broccoli stems as the base layer, all vibrant green with a crisp texture. Scattered on top are thin, light brown almond slices, adding a crunchy texture. Small black dried berries or currants sprinkle the dish, creating dark spots of contrast. Thin strips of bright yellow lemon peel rest on the greens, providing a pop of color. The salad is served on a white plate, and a silver fork and spoon with decorative handles are placed on the right side on 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 Lemon Sautéed Broccolini and Green Beans Recipe
Top Tip
How to Serve Lemon Sautéed Broccolini and Green Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Sautéed Broccolini and Green Beans Recipe

Why You'll Love This Recipe

I first made this dish on a whim when I had some broccolini and green beans lingering in the fridge. The lemony aroma that filled my kitchen instantly lifted my mood—and that’s the magic of this recipe. It’s quick, easy, and bursting with layers of flavor, without ever feeling heavy or complicated.

Simple Ingredients: You probably already have everything on hand to whip this up in minutes.
Bright and Balanced Flavor: The citrus, garlic, and currants create a harmony that’s fresh, tangy, and slightly sweet.
Perfect Texture: Crisp-tender veggies meet crunchy toasted almonds—every bite is satisfying.
Versatile Side Dish: Pairs beautifully with a wide range of mains, from roasted chicken to grilled fish.

Ingredients & Why They Work

The ingredients in this Lemon Sautéed Broccolini and Green Beans Recipe are simple but thoughtfully chosen. The citrus and garlic-infused olive oil acts as a flavor base that transforms everyday vegetables into something special. The currants bring a surprising burst of sweetness, while the toasted almonds add that perfect finishing crunch.

Flat lay of a bunch of fresh broccolini with tough ends removed, a neat pile of green beans with stems trimmed, a small white bowl of dried currants soaking in water, a small white bowl of golden olive oil, bright fresh lemon cut in halves beside thin lemon peel strips, two whole cloves of garlic unpeeled, a small white bowl of toasted sliced almonds, a small white bowl of clear water, a few sprigs of sea salt crystals and some cracked black peppercorns scattered lightly—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: Soaked until plump, they add little bursts of natural sweetness and a lovely contrast to the lemony tang.
Olive Oil: The cooking medium that carries the garlic and lemon aromas—use a good quality extra virgin for the best flavor.
Lemon Peel & Juice: The lemon peel infuses the oil, adding a bright, zesty fragrance, while fresh lemon juice freshens the whole dish right before serving.
Garlic Cloves: Smashed to release flavor without burning, they add a savory depth that's balanced by the lemon.
Broccolini: Tender with just a touch of bite, it cooks quickly and absorbs flavors beautifully.
Green Beans: Crisp and fresh, they complement the broccolini perfectly in texture and taste.
Sea Salt & Black Pepper: Essential to season and enhance all the flavors.
Water: Used to steam the veggies to crisp-tender perfection without overcooking.
Sliced Almonds: Toasted just right to add crunch and nuttiness.

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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

While I love how this recipe comes together as written, I like to change it up sometimes depending on what I have on hand or the season. Don’t be shy about tailoring it to your taste—it’s pretty forgiving and welcomes creativity.

Variation: Once, I swapped the almonds for toasted pine nuts and added a sprinkle of chili flakes for a bit of heat. It was a delightful twist that paired well with a lemon chicken dinner.
Seasonal tweak: You can easily replace green beans with snap peas or asparagus if you want a spring-inspired spin.
Make it vegan-friendly: This recipe is naturally vegan, but you can boost richness by adding a splash of toasted sesame oil instead of some of the olive oil.
Protein addition: Toss in some lightly toasted chickpeas or cubed tofu to make it a more substantial side or even a light main.

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

A large silver pan filled with bright green broccolini and green beans, both glistening with a light shine, occupies the center of the image. A woman's hand holds a small white bowl near the upper right, tilting it to pour small dark brown lentils into the pan. A black cooking spoon rests inside the pan, partially under some of the vegetables. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Currants & Infuse the Oil

Start by placing your dried currants in a small bowl and covering them with boiling water. They need about 10 minutes to plump up and become juicy—don’t skip this step because that burst of sweetness is what pulls the dish together. Meanwhile, heat your olive oil in a skillet over medium heat and add the lemon peel strips plus smashed garlic cloves. Let them gently sizzle for 1-2 minutes—the goal is to infuse the oil without browning the garlic, which can turn bitter. Once fragrant, carefully remove the lemon peel and garlic to save the peel for garnish, if you like.

Step 2: Sauté the Broccolini and Green Beans

Return the infused oil to medium heat and add both the broccolini and green beans at the same time. Stir to coat everything in that lemon-garlic goodness, then season with salt and pepper. You’ll notice the edges start to brighten nicely—right at that point, pour in the water and quickly cover the pan. The steam will cook the veggies to a crisp-tender texture in about 7-10 minutes. It’s a fine line—you want them cooked but still vibrant and a little snap in every bite, so keep an eye.

Step 3: Finish with Lemon Juice, Currants & Almonds

Once the steam escapes, remove the lid and let any remaining water evaporate. Stir in a couple teaspoons of fresh lemon juice along with the soaked currants, then taste and adjust your salt, pepper, or lemon as needed. Transfer this sunny, flavorful mix to a serving dish and sprinkle generously with toasted sliced almonds for a nutty crunch that really elevates the dish.

Top Tip

After making this Lemon Sautéed Broccolini and Green Beans Recipe dozens of times, I've learned a few things that can make your experience smoother and tastier.

Don’t Skip Steaming: Sautéing alone can leave the veggies undercooked or too crunchy; the steam method ensures tender but still crisp green beans and broccolini.
Keep Garlic and Lemon Peel Intact: Infusing the oil gently but removing the solids prevents bitter notes that can overpower the dish.
Toast Almonds Separately: Toast them in a dry pan ahead of time to get that perfect golden crunch without burning.
Adjust Lemon Juice Last: Adding lemon juice at the end lets you really control the brightness without cooking it off.

How to Serve Lemon Sautéed Broccolini and Green Beans Recipe

Lemon Broccolini Green Beans - Serving Suggestion

Garnishes

I love to top this dish with the reserved lemon peels—just for that extra zesty look and aroma. Sometimes, I throw on a pinch of finely chopped fresh parsley or even a light shower of Parmigiano-Reggiano for a salty, savory touch. You can get creative here!

Side Dishes

This lemony sautéed vegetable duo pairs beautifully with simple roasted chicken, grilled salmon, or even a hearty grain bowl. I’ve also served it alongside lemon-herb quinoa or a cozy baked potato for a comforting weeknight meal.

Creative Ways to Present

For special occasions, I love arranging the broccolini and green beans in a vibrant oval platter, sprinkling almonds and currants over the top for pops of color and texture. A drizzle of extra lemon juice or a touch of chili oil can turn it into an elegant side that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 2 days. The veggies retain that bright color and fresh flavor surprisingly well. Before reheating, I like to let them come to room temperature for a few minutes to avoid sogginess.

Freezing

This recipe is best enjoyed fresh. I haven’t had the best luck freezing because the broccolini and green beans can get mushy when thawed. But if you freeze, try to slightly undercook the veggies before freezing to preserve texture.

Reheating

When reheating, I go low and slow in a skillet with a splash of olive oil to revive the crunch and warm everything evenly without drying it out. Microwave reheating can make the almonds lose their crunch, so I avoid that method.

Frequently Asked Questions:

Can I substitute broccolini with regular broccoli?

Yes! Regular broccoli works just fine, but I recommend cutting it into thinner florets and possibly steaming a bit longer since it tends to be denser than broccolini.

How do I avoid the garlic burning during the sauté?

Make sure to use medium heat and watch the garlic carefully as it infuses the oil. You want it to soften and release flavor but not brown, which can make it bitter.

Can I make this recipe nut-free?

Absolutely! Simply omit the sliced almonds or substitute with toasted pumpkin seeds or sunflower seeds for a similar crunch without the nuts.

What should I serve with Lemon Sautéed Broccolini and Green Beans Recipe?

It pairs wonderfully with roasted or grilled meats like chicken and fish. You can also enjoy it with grain bowls, quinoa, or even a hearty pasta for a well-rounded meal.

Final Thoughts

This Lemon Sautéed Broccolini and Green Beans Recipe has become one of my kitchen staples because it’s a quick, reliable way to make veggies exciting. I love how it brightens up any meal and adds such a fresh crunch. I hope you enjoy making it in your own kitchen and that it becomes a go-to side you can rely on just as much as I do.