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Categories:Viewed: 71 - Published at: 8 years ago
Ingredients
- 2 pounds swiss chard
- 1/4 cup olive oil
- 4 scallions white parts only
- 2 cloves garlic minced
- 2 pounds squid cleaned and cut into 1/2 inch rings
- 1 teaspoon crushed red pepper
- fine sea salt
- ground black pepper
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
Method
- Remove the stems from the Swiss Chard, blanch the leaves, drain them and pat dry. Cut leaves crosswise into 1/2 inch pieces. Set aside.
- Warm olive oil in a pan large enough to hold the squid over medium heat. Add the white part of scallions and garlic, cook until lightly colored, 1 to 2 minutes. Add squid and cook, stirring for 30 seconds. Add the red pepper and Swiss chard and season with salt and pepper.
- Add the wine, raise the heat to high and cook until the wine has reduced almost completely, about 5 minutes. Lower the heat and add the tomato paste. Cook over low heat until the sauce thickens and the squid is tender, 20 to 25 minutes.
