Chef Tom Fraker
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.