2 packages (10 ounces each) frozen peas or 1 ¼ pounds escarole or endive, trimmed
1 teaspoon salt
2 cups boiling water
½ cup sour cream
1 teaspoon dill weed
2 tablespoons melted butter or bacon drippings
2 tablespoons flour
¼ teaspoon pepper
1 tablespoon chopped parsley
1. Add peas and salt to boiling water. Cover; remove from heat. Let stand 10 minutes. Drain.
2. Combine sour cream, dill weed, butter, flour, pepper, and parsley; mix well. Add to vegetables. Cover. Cook over medium-low heat 10 to 15 minutes, or until tender; stirring occasionally. Garnish with croutons, if desired.
4 TO 6 SERVINGS