A Tuscan speciality. Squid is a curious seafood in that one either cooks it quickly, for just a minute or two, or longer, for an hour or more. Anything in between and it becomes rubber and almost unpalatable. The squid is braised in wine and then greens are added. Braising in red wine will give you dark, mysterious (inky) squid pieces, while braising in white wine keeps the white color of the squid. Good, either way. Go with what you have, and remember, only cook with wine you’d drink. You could also braise them in a mixture of clam juice and water, or other seafood broth.
5 T vegetable oil
3 – 4 garlic cloves, or 1/2 c finely chopped leek, onion, or scallion
1/2 – 1 crushed red pepper flakes, or to taste
1 – 1 1/2 lb cleaned squid, tubes cut into rings, tentacles left whole
2 1/4 c dry red or white wine; or a clam juice/water mixture
6 – 8 c chopped greens, stemmed if necessary
salt and pepper, to taste
1. Heat oil in a large, lidded skillet. Add garlic and dried pepper flakes and sauté for a couple of minutes, Don’t let the garlic brown. If using leek or onion, you’ll need to sauté for about 5 minutes.
2. Add squid and cook, stirring, for a minute or so until the squid loses its translucence. Gently pour in the braising liquid. Bring to the simmer, then cover and simmer for about 35 – 40 minutes. Uncover and add greens, in batches if necessary, stirring down as they wilt.
3. Cook, uncovered, until the greens are very tender and the liquid has mostly evaporated. Turn the heat up if there’s a lot of liquid. You want the total cooking time to be about an hour, so if you’re using less sturdy greens, such as spinach, you’ll want to add them towards the end of that hour rather than at the 35 minute mark. Season with salt and pepper, and serve.