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4–6
Easy
Published 2012
This is a truly simple, clean-tasting affair, freshened with plenty of lemon. The chard stalks are not needed for the dish, but can be used in a gratin. If chard is not available, use spinach, preferably large mature leaves, as baby leaves are too fragile.
Clean the squid, if they are not already cleaned, and cut the bodies into rings about 1–2 cm thick. Cut the tentacles into smaller, manageable pieces.
Bring a pan of salted water to the boil. Wash the chard, remove the leafy parts and shred them. Cook them in boiling water for about 5 minutes or until tender. Drain well, the chard should be as dry as possible.
Heat the oil in a