Grilled Squid with Kale

Instructions

1. 1

   In a bowl, whisk together lemon juice, 3 tablespoons olive oil, 2 minced garlic cloves, thyme, red pepper flakes, salt, and black pepper. Add squid rings and tentacles, toss to coat evenly, and marinate for 15-20 minutes at room temperature.

   Tip: Don't over-marinate squid as the acidity can make it mushy; 20 minutes is ideal for tender results.

2. 2

   While squid marinates, heat a skillet over medium heat and cook diced pancetta until crispy, about 5 minutes. Transfer to a paper towel and set aside.

3. 3

   In the same skillet with pancetta fat, toast pine nuts for 2-3 minutes until fragrant, stirring occasionally. Remove and reserve.

   Tip: Watch closely to prevent burning; pine nuts toast quickly.

4. 4

   Add 2 tablespoons olive oil to the skillet and sauté remaining 3 garlic cloves for 30 seconds until fragrant. Add chopped kale and white wine, stirring constantly for 4-5 minutes until kale is tender and wine has mostly evaporated.

   Tip: Massage kale with your fingers before cooking to break down fibers and reduce cooking time.

5. 5

   Preheat a grill pan or outdoor grill to high heat until smoking. Remove squid from marinade, shaking off excess liquid.

6. 6

   Grill squid rings and tentacles in batches for 1.5-2 minutes per side until opaque with light char marks. Avoid overcrowding the pan.

   Tip: Squid cooks very quickly; overcooked squid becomes rubbery, so monitor closely and remove promptly.

7. 7

   Stir crispy pancetta and toasted pine nuts into the sautéed kale. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   Divide kale mixture among four plates and top with grilled squid. Drizzle with any remaining marinade and serve immediately while squid is warm.

   Tip: This dish is best served immediately; squid toughens as it cools.