Squid braised in greens

Ingredients

• 2 tbsp extra virgin olive oil
• 1 red onion, finely chopped
• 1 celery stalk, finely chopped
• 1 sprig parsley, finely chopped
• 2 garlic cloves, finely chopped
• 1 kg squid, cleaned and cut in rings, tentacles halved if large
• 125 ml (½ cup) white wine
• 2 tbsp tomato paste
• 1 pinch chilli flakes
• 1 kg Swiss chard or spinach, stems removed, leaves coarsely shredded
• salt and pepper, to taste
• crusty Tuscan-style bread, to serve

Instructions

1. Heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, celery, parsley and garlic and cook until soft and onion translucent. Add a few drops of water if needed to stop the onion from going brown.
2. Add the squid and stir for a few minutes until or well coated in the aromatics. Add the wine and simmer for a few minutes. Add the tomato paste and chilli flakes and stir to combine well.
3. Add the shredded greens and a splash of water, reduce the heat to low, cover and braise slowly for 20–30 minutes or until the squid is tender. Check the pan occasionally during cooking and add a touch of water if necessary.
4. Season to taste and serve with crusty Tuscan style bread.

Photography by Kitti Gould.

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