- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 bunches Melissa's Verdolagas -- washed; ends trimmed
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 Sweet Onion -- sliced thin
- 1 Roma Tomato -- diced
- 1 cup Water
- 2 tablespoons All Purpose Flour
- to taste Salt and Freshly Ground Pepper
Directions
Blanch the verdolagas in salted boiling water until just crisp-tender. Drain and chop into bite size pieces.
Heat the olive oil in a sauté pan and add the onions. Cook until onions are translucent and add the tomato and verdolagas. Cook for 2 minutes. Whisk the water and flour together until well combined and add to the pan. Bring the verdolagas to a boil and cook for 3 minutes. Remove from the heat and serve.
