1 tablespoon olive oil
1 tablespoon butter or margarine
3 medium leeks, sliced
2 large red peppers, cut into thin strips
2 lbs green beans, trimmed
1 large clove garlic, minced
1-1/2 teaspoons salt
1 teaspoon grated lemon peel
1/4 cup almonds, toasted & sliced
Heat oil and butter in skillet over medium heat. Add leeks. Cook for 5 minutes, stirring occasionally. Add peppers; cook 5 minutes longer or until vegetables are tender.
Meanwhile, steam green beans 5 minutes or until tender crisp. Add beans, garlic, salt and lemon peel to skillet. Toss to mix well. Sprinkle with almonds.
Serves 8