Squid with Chiles and Greens
Squid cooks so fast and freezes so well that this dish can easily become a pantry staple for quick weeknight dinners. As with most stir-fries, just about all the ingredients can be varied (you can use shrimp or scallops instead of squid, and sub in any cooking green, like pea shoots, cabbage, watercress, or spinach). Just serve with some rice or rice noodles and you’re good to go.
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.