1½ to 2 pounds fresh or thawed cuttlefish
¼ cup olive oil
1 small onion
2 tablespoons minced parsley
A few leaves of minced basil
1½ to 2 pounds fresh Swiss chard, beet greens, or spinach (or 20 ounces frozen spinach)
1 cup canned plum tomatoes
red pepper flakes
Clean and cut into bite-size pieces or strips (not rings)
- 1½ to 2 pounds fresh or thawed cuttlefish
Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place
- ¼ cup olive oil
- 1 small onion, minced
Cook until the onion is translucent. Add
- 2 tablespoons minced parsley
- A few leaves of minced basil
Saute for another minute. Wash well to remove sand from
- 1½ to 2 pounds fresh Swiss chard, beet greens, or spinach
Cut across the stems of the the greens to make large strips, but only use the parts where there are greens. The strips are maybe ⅓-inch wide. Discard the stem-only parts of the greens and avoid including any really tough stems. If you’re not feeling motivated to use fresh greens you can substitute 20 ounces of thawed, frozen whole-leaf spinach that’s been coarsely chopped.
If using fresh greens, cook on high heat until it cooks down, stirring every minute or so. If using frozen spinach, cook until it is heated through. Add the cuttlefish and
- 1 cup canned plum tomatoes (or more to taste)
- ½ to 2 tsp red pepper flakes, according to your taste for spicy food
- salt and pepper to taste
Break up the tomatoes with a spoon. Go lightly with the salt as the flavors will concentrate as this cooks down. Adjust heat so the pot stays at a simmer. Keep the pot covered and stir every now and then, till the fish is cooked and the sauce is thick. You may need to add some hot water to keep the mixture from drying out or remove the cover towards the end if it’s too watery. This will take about 40 minutes to cook.
Check the seasoning and cook 5 minutes more. Serve with slices of crusty bread.