A lot of people only eat squid if it’s deep-fried. Here it’s stir-fried, which means that it’s quick, it’s easy, and it won’t make your kitchen too hot for too long. Adapted from How to Cook Everything.
Squid with Chiles and Greens
Makes: 4 servings
Time: 20 minutes
Squid cooks so fast and freezes so well that this dish can easily become a pantry staple for weeknights. As with most stir-fries, just about all the ingredients can be varied. Serve with sticky rice.
About 1 1/2 pounds cleaned squid
8 to 12 ounces bitter greens, like collards, kale, arugula, or dandelion
3 tablespoons peanut or neutral oil, like grapeseed or corn
1 chopped jalapeño or other fresh chile, or to taste, or several dried hot chiles
1 tablespoon chopped garlic
1. Separate the squids’ tentacles from their bodies if that has not been done; slice the bodies into rings; cut the tentacles in half if they’re large. Rinse well and drain while you prepare the other ingredients. Strip the greens’ leaves from the stems and discard any stems thicker than 1/8 inch. Chop, rinse, and dry; you want 2 to 3 cups.
2. Put the oil in a large skillet over high heat. When hot, add the chile and the garlic and stir for about 15 seconds. Add the greens and cook, stirring almost constantly, until they wilt, about 2 minutes. Add the squid and a large pinch of salt and cook, stirring occasionally, until the squid becomes opaque and its liquid moistens the greens, about 2 minutes. Taste and adjust the seasoning and serve immediately.