Squid with Chilies and Greens

  • 1 ½ lbs. cleaned squid
  • ¾ lb., approximately, bitter greens like collards, kale, arugula or dandelion
  • 3 tbsp. peanut or corn oil
  • 1 chopped jalapeno or dried hot chili, or to taste
  • 1 tbsp. chopped garlic, or to taste
  • Salt
  • Soy sauce or nam pla to taste (optional)

  1. Separate squids’ tentacles from bodies.
  2. Slice bodies into rings; cut tentacles in half if large.
  3. Rinse, and put in a strainer.
  4. Strip greens’ leaves from stems.
  5. Chop, rinse, and dry; you want about 4 cups.
  6. Put oil in a broad, deep skillet over high heat.
  7. Add chili and garlic, and stir until they sizzle.
  8. Add greens, and cook, stirring, until wilted, about 2 minutes.
  9. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes.
  10. Taste and adjust seasoning; adding soy sauce or nam pla if desired.
  11. Serve immediately.
  12. Makes 4 servings. 

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