• 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.