Recipe Note

If your currants seem overly dry, soak them in hot water for 5 minutes to plump them a bit before add them to the pan.

The quick cooking time and by using lemon zest instead of lemon juice, you avoid potential discoloration of any leftovers, as the acids naturally released by the broccolini from cooking and the acid in lemon juice can make the broccolini turn a dull color instead of staying vibrant and green. This also means you can make this dish ahead of time and serve room temperature if you prefer.

You can use a fine sea salt or a coarse sea salt, as to your preference. Fine will meld into the broccolini, where coarse will give you an occasional crunch if that's your thing!