Place the squid in a large pot and cover with 3 cups of water (preferably warm), cooking over medium heat for around 30 minutes until soft. Don’t overcook or they’ll get chewy.
Strain through a sieve into a bowl and set aside 1 cup of stock. Slice the squid into generous rounds and chunks. In the meantime, roughly chop the greens. Use the same pot as before to heat the olive oil over medium-high heat and sauteé the onions, spring onions and leeks until they soften.
Add the garlic and then the greens. Season with salt, give the greens a good stir and once they start wilting, add the reserved stock. Cover the pot and cook until the greens soften (time depends on the thickness of the greens), adding water only if necessary. Remove the lid and allow any excess water to evaporate before adding the squid, lemon and fennel leaves in the last 2-3 minutes. Season to taste. This is a dish that can be served hot or at room temperature.
- 1kg squid, well cleaned
- 1 large onion, finely diced
- 1 leek, finely chopped
- 8 spring onions, finely chopped
- ½kg sow thistle, well rinsed
- ½kg dandelion greens, well rinsed
- 1 bunch fennel leaves, finely chopped
- 3 cloves garlic, finely chopped
- 2/3 cup olive oil
- Juice of 1 lemon
- Salt, pepper