Description
A bright and flavorful side dish featuring tender broccolini and green beans sautéed in lemon-infused olive oil, garnished with sweet soaked currants and crunchy toasted almonds. Perfectly crisp-tender and seasoned with garlic, lemon, and a touch of sea salt and black pepper.
Ingredients
Scale
Fruits and Nuts
- 2 tablespoons dried currants
- ¼ cup sliced almonds, toasted
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
Oils and Liquids
- ¼ cup olive oil
- ¼ cup water
- 2-3 teaspoons lemon juice
Seasonings
- sea salt, to taste
- ground black pepper, to taste
Instructions
- Soak Currants: Place the currants in a small bowl and cover them with boiling water. Let them soak and plump up for 10 minutes, then drain thoroughly and set aside.
- Infuse Olive Oil: Heat olive oil in an 11-inch skillet with high sides over medium heat. Add the lemon peel strips and smashed garlic cloves. Once the oil begins to sizzle, swirl it gently and cook the lemon peel and garlic for 1-2 minutes, making sure the garlic does not brown. Carefully remove the lemon peel and garlic with a spoon, reserving the lemon peel for optional garnish.
- Add Vegetables: Return the skillet with the infused oil to medium heat. Add the broccolini and green beans all at once, stirring to coat them evenly. Season with sea salt and ground black pepper.
- Steam Vegetables: As the vegetables start to brighten, pour in the water. It should sizzle and produce steam immediately. Cover the skillet with a lid and steam the vegetables until crisp-tender, approximately 10 minutes.
- Finish and Season: Remove the lid and allow any remaining water to evaporate. Stir in 2 teaspoons of lemon juice and the soaked currants. Taste and adjust seasoning with additional salt, pepper, or more lemon juice as desired.
- Serve: Transfer the sautéed vegetables to a serving platter. Top with the toasted almonds and garnish with reserved lemon peels if desired. Serve warm and enjoy!
Notes
- Use fresh broccolini and green beans for best texture and flavor.
- To toast almonds, place sliced almonds in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
- Soaking currants softens their texture and brings out their natural sweetness, balancing the lemony flavors.
- Adjust lemon juice according to your taste preference for brightness.
- This dish can be prepared vegan and vegetarian as is.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
