Squid With Chilies and Greens
Published March 13, 2007
- Total Time
- 20 minutes
- Rating
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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 analysis per serving (4 servings)
12 grams carbs; 396 milligrams cholesterol; 287 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 4 grams fiber; 774 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes