Squid With Chilies and Greens

Name: Squid With Chilies and Greens
Total time: 20 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1 1/2 pounds cleaned squid; 3/4 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)

By Mark Bittman

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Squid In a Snap

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Ingredients

Yield:4 servings

1½pounds cleaned squid
¾pound, approximately, bitter greens like collards, kale, arugula or dandelion
3tablespoons peanut or corn oil
1chopped jalapeño or dried hot chili, or to taste
1tablespoon chopped garlic, or to taste
Salt
Soy sauce or nam pla to taste (optional)

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.