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Side Dish
Chef Tom Fraker
2 bunches Verdolagas. washed,ends trimmed
2 tablespoons Extra Virgin Olive Oil
1/2 Perfect Sweet Onion -- sliced thin
1 Organic Roma Tomato -- diced
1 cup Water
2 tablespoons All Purpose Flour
to taste Salt and Freshly Ground Pepper
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.
