-
1
Clean the squid.
-
2
Hold the sac with one hand and with the other reach inside and pull away the head and tentacles.
-
3
With your fingers, scrape away the dark skin on the outside of the sac under cold running water.
-
4
It will come away easily.
-
5
Inside the sac is a transparent cartilage that acts as though it is made of plastic.
-
6
Pull this out and discard it.
-
7
Thoroughly rinse inside the sac.
-
8
Cut the tentacles from the head above the eyes.
-
9
Reserve the tentacles and discard everything else.
-
10
Cut the squid in rings a quarter of an inch wide.
-
11
Cut the tentacles in half.
-
12
Rinse everything several times under cold running water.
-
13
Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
-
14
Add the squid.
-
15
Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
-
16
Meanwhile, boil six cups water in a saucepan and add the polenta.
-
17
Cook for three minutes, stirring frequently to get rid of all the lumps.
-
18
Turn into a square or rectangular tin and cool.
-
19
Preheat grill or broiler.
-
20
After the squid has cooked for 45 minutes, check the sauce.
-
21
If it is very liquid, continue cooking uncovered for a further 15 minutes.
-
22
If too dry, add a little water and cook covered.
-
23
Meanwhile, cut the stems from collard greens.
-
24
Steam leaves five minutes or until wilted.
-
25
Drain and refresh under cold water.
-
26
Set aside.
-
27
Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned.
-
28
While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic.
-
29
Add the greens and stir-fry for three minutes.
-
30
Place the squid in a heated serving dish and garnish with parsley or basil.
-
31
Arrange the greens around the squid and place the polenta slices on top.
-
32
Serve immediately.
