Dinner Tonight: Squid With Swiss Chard Recipe
- 5 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 1/2 pounds cleaned squid, bodies cut into rings, tentacles left whole
- 2 1/4 cups dry red wine
- Salt and pepper
- In a large heavy skillet large enough to hold all the chard, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Add the squid and wine and bring the liquid up to a simmer. Cover, turn heat to low, and simmer until squid is tender, 35 to 45 minutes.
- Uncover and add the chard. Cook, uncovered, until the chard is completely wilted, turning the uncooked leaves into the dish as needed. When almost all the liquid has evaporated, 10 minutes or so, season to taste with salt and black pepper.
olive oil, garlic, red pepper, bodies, red wine, salt
Taken from www.seriouseats.com/recipes/2009/11/dinner-tonight-squid-with-swiss-chard-recipe.html?ref=serelated (may not work)