Squid in this dish is cooked in garlic-and-shallot flavored olive oil. The addition of slightly concentrated Kayanoya Vegetable Stock elevates great umami in the dish. You can replace kale with other greens such as spinach, collard greens and Swiss chards.
1 packet Kayanoya Original Vegetable Stock Powder
1 tablespoon olive oil
1/4 cup chopped shallots
2 large clove garlic, chopped
11 ounces squid, cut into ½ -inch thick slices crosswise
Pinches of sea salt and black pepper powder
2 ounces kale, cut into 1-inch slices crosswise
1 teaspoon Worcestershire sauce
In a small saucepan add the Kayanoya Original Vegetable Stock Powder and 3/4 cup of water. Bring the mixture to a simmer and cook over medium-loow heat for 6 minutes. Remove the packet from the stock, discarding. You have about 1/2 cup vegetable stock.
Heat a large skillet over medium heat. Add the olive oil. When the oil is hot add the shallot and cook, stirring, for 2 minutes. Add the garlic and cook for 20 seconds.
Add the squid, pinches of the sea salt and black pepper powder and 1/4 of the prepared vegetable stock. Bring it to a simmer and cook over low-medium heat, stirring from time to time, for 3 minutes.
Add the kale, pinches of salt and 2 tablespoons vegetable stock and cook until the stock is almost absorbed, or about 2-3 minutes. Add the Worcestershire sauce and give several large stirs and turn off the heat. Divide and transfer the squid and greens to 2 dinner plates.