Cuttlefish with Spinach or Wild Mountain Greens

Cuttlefish with greens is a traditional Tuscan way of cooking cuttlefish; you can also use octopus or squid.

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1 kg cuttlefish
1 cup fennel
2 cups chopped spinach
2 spring onions
1 small onion, finely sliced
1 medium size tomato, cubed
the juice from 1 large lemon
1 cup olive oil


  • Clean the cuttlefish, drain well, and pound with a pestle. Once the cuttlefish has spread somewhat, it’s ready to be cut into strips.
  • Blanche, drain and chop spinach
  • Finely slice onion
  • Cube tomato

1.  In a saucepan, saute the finely chopped onions, add the cuttlefish and saute too.

2.  Pour in some wine, add salt and pepper, a glass of hot water, and simmer until the cuttlefish is quite tender.

3.  Add the spinach or the greens and cook for a further 15 minutes. The liquid will cook off, leaving the oil behind.

4. Pour in the lemon juice just before removing from heat.