Lignje sa Blitvom from ArticlesOfMastication

Lignje sa Blitvom from ArticlesOfMastication.com

1 pound (1/2 kg) cleaned squid
1/2 pound (1/4 kg) Swiss or red chard
1 large handful of parsley leaves, chopped roughly
1 large white onion
4 cloves of garlic, chopped and crushed
1 or 2 medium lemons (how lemony do you like it?)
salt, pepper and dried chili flakes
olive oil

You could cut the squid bodies into rings, but for smaller, bite-sized squid, I prefer to leave them whole. That way, the body cavity becomes a nice little hiding place for flavor, like an edible spoon. Now set the squid aside and get to work on the chard. The center stalk of the chard leaf is quite like celery. Cut the leaf away from the center stalk on each side so it’s left looking even more like celery. Roll the leaf segments up together in a bundle, cut the roll in half lengthwise, and then slice crosswise to achieve leafy confetti. Slice the stalk thinly and diagonally. Likewise, julienne the onion, then chop a small handful of it quite finely and set it aside.

Now heat about 1/4 cup (50 mL) of olive oil in a large skillet until it begins to smoke. Drop in the chard stalks and onions and saute. When they begin to caramelize slightly, squeeze in a bit of lemon juice, reduce the heat to medium, cover and simmer until tender.

Once these are cooked, return the skillet to high heat. Add the crushed garlic, squid, chard leaves and parsley. Keep the mixture hot and tos it briskly, squeezing a dash or two of lemon juice in from time to time. After about as minute and a half of sautéing at high heat, season with salt and pepper to taste, then squeeze a LOT of lemon juice therein. Cover and simmer on high heat for around two minutes, until the chard leaves have become tender. Whatever adjustments you make during preparation, this should be cooked VERY quickly so as not to rubberize the squid. That’s it. Plate it up, garnish with the raw chopped onion you set aside, add a few pinches of chili flakes and drizzle with olive oil and more lemon juice if you like. Enjoy.