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Side Dish
2 servings
20 minutes
5 minutes
Chef Tom Fraker
2 bunches Melissa's Verdolagas - washed, ends trimmed
2 tablespoons extra virgin olive oil
1/2 Perfect Sweet Onion - sliced thin
1 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.
