Ingredients

1 1/2 pounds cleaned squid

3/4 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 tasteSalt

Soy sauce or nam pla to taste (optional)

Preparation

    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.
      1. 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.