Rec: Squid With Chilis And Greens

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 taste
Salt
Soy sauce or nam pla to taste (optional)


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. 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.



Serves 4
Squid will become rubbery if reheated