Squid With Chilies and Greens

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.
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4 servings

Preparation

1. 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.
2. 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