Cuttlefish with Various Greens

RECIPES/FISH

Cuttlefish with Various Greens

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Recipe-Ingrediants

Cuttlefish with various greens is an excellent dish for the summer. It is tasty, light, and suitable for fasting, while also providing all the nutritious ingredients that nature has to offer.

The cuttlefish is enriched with various greens that provide a rich amount of vitamins, minerals, and plant compounds essential for our health. These greens add freshness and intensity to the flavor, while also offering antioxidant properties and other health benefits.

The preparation is easy and quick, and you can adjust the ingredients according to your preferences. It is a dish that can be enjoyed as a meal or a light dinner, providing the refreshing energy you need for the summer.

In summary, cuttlefish with various greens is a healthy, flavorful, and nutritious choice for the summer. By harnessing the power of nature's greens, this dish will give you a sense of freshness and well-being with every forkful.

Ingredients:

5 cleaned cuttlefish (approximately 1 kilogram), sliced
1/2 cup olive oil
4-5 fresh spring onions, roughly chopped
1 finely chopped onion
1 kilogram various greens (spinach, Swiss chard, dandelion greens, purslane, etc.)
1 tablespoon tomato paste
1/2 bunch dill, chopped
2 cloves of garlic, finely chopped
1/2 wine glass dry white wine
1/2 cup tahini
Lemon juice (optional)
Salt and pepper to taste
Olive oil (for drizzling)

Directions

In a pot, after thoroughly washing and cleaning the greens and cutting them, we add them together with the fresh spring onions and let them wilt.

Preparing the cuttlefish, we rinse them thoroughly and drain them.

We cut the cuttlefish in half, separating the body from the tentacles.

We cut the tentacles in half and also cut the remaining body into small pieces.

In a pot, add the chopped dry onion and saute until translucent.
Add the cuttlefish and garlic to the pot and saute until lightly cooked. Pour in the white wine and continue simmering the cuttlefish over low heat until they are tender.
Ten minutes before the cuttlefish is done, use a perforated spoon to add the various greens to the pot. Allow them to simmer and blend their flavors.
Just before removing the pot from the heat, take some broth from the dish and mix it with lemon juice and tahini. Pour this mixture back into the soup (optional).
If needed, add some broth from the greens to the dish.
By adding the greens separately, we prevent them from overcooking. If we were to add them while the cuttlefish were boiling, there would be a risk of the greens becoming rubbery due to the sudden temperature change.

Serve the cuttlefish soup with various greens hot, drizzled with olive oil. Enjoy this delightful and nourishing summer dish!