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–+ servings
2 plates with warm squid salad, one a wood tray in the back, one with a fork

Warm Squid Salad with Kale and Chickpeas

This warm squid salad is a classic Venetian recipe where everything is cooked in one pot allowing the ingredient to blend together in a well balanced combination of flavors.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Italian, Mediterranean
Diet: Gluten Free
Keyword: squid, Summer Recipe, Summer Salad, Venetian Recipe, Veneto
Difficulty: Beginner
Servings: 4
Calories: 234kcal

Ingredients

  • 1 pound squid
  • 1 bunch kale
  • 1 can chickpeas
  • 1 cup tomatoes chopped
  • 1 clove garlic
  • 3 tbsp olive oil extra virgin
  • 1 tsp chili flakes
  • 1/3 cup white wine

Instructions

  • Start by preparing the kale. Remove the leaves by holding them with one hand and using your other hand pinch the stalk with your index and thumb to remove the stalks by pulling in opposite direction. The leaves will separate easily.
  • Blanch the leaves in boiling salted water for 2 minutes, remove them with a spatula and place them in ice cold water. After a few minutes, remove them drain them and chop them.
  • Cut the squid into 2 inches rings and keep the tentacles whole.
  • Pour 1 and half tablespoon of olive oil in a frying pan, when it shimmers add the squid, the garlic, chili.
  • Add the tomatoes, the kale and the chickpeas. Mix it it in and then add white wine. When the wine has evaporated switch it off and serve it.
  • You can add more olive oil and more chili flakes on top before serving.

Nutrition

Calories: 234kcal | Carbohydrates: 7g | Protein: 19g | Fat: 13g | Sodium: 73mg | Potassium: 493mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3467IU | Vitamin C: 44mg | Calcium: 127mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!