Ingredients
- 1 ½ pounds cleaned squid
- ¾ pound, approximately, bitter greens like collards, kale, arugula or dandelion
- 3 tablespoons peanut or corn oil
- 1 chopped jalapeño or dried hot chili, or to taste
- 1 tablespoon chopped garlic, or to taste
- Salt
- Soy sauce or nam pla to taste (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
266 calories; 12 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 396 milligrams cholesterol; 256 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Separate squids’ tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens’ leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
- Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.
20 minutes
Dining and Cooking