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
700g 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

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!

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