Warm squid salad with cavolo nero & chickpeas from Polpo: A Venetian Cookbook (of Sorts) (page 126) by Russell Norman

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Notes about this recipe

  • westminstr on April 20, 2015

    this came together easily after work and was very good indeed. i made a half recipe with one pound squid from the csf and subbed regular kale for curly kale. healthy, flavorful and quick, yum. ETA: Have now made this several times, and I really like this one-dish meal. But I need to remind myself to take the extra step of reducing the copious liquid before serving. Otherwise it can be a little bland.

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