Spicy Asian Squid and Greens
Created by New York Times - Mark BittmanServes: 4
Course: Meat, Poultry Seafood Entrees
Diet: Gluten Free
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 pound Squid, cleaned
- 3/4 pound Bitter greens, like collards, kale, arugula or dandelion
- 3 tablespoon peanut or corn oil
- 1 jalapeno or dried hot chili, chopped
- 1 tablespoon garlic, chopped
- Salt
- Soy sauce or nam pla (fish sauce) to taste
Instructions
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;
2) Heat oil in a saucepan over high heat. Add chilis and garlic, stir for 1-2 minutes. Add greens and stir until wilted, 2 minutes.
3) Add squid and salt to taste, stir until squid becomes opaque, about 2min. Add Soy sauce or nam pla (Fish Sauce) and serve immediately.
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