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Total Time 1 hour
Servings 4


  • 1 kg cuttlefish, gutted, rinsed & cut into 4cm. pieces
  • 200 ml olive oil
  • 1 onion, finely chopped
  • 4 fresh scallions, finely chopped
  • 1 leek, finely chopped
  • 200 ml dry white wine
  • 100 ml bio chicken or vegetable stock
  • 1 kg spinach, Mediterranean hartwort, chervil, fennel, parsley, celery, coarsely chopped
  • 5 sprigs dill, finely chopped
  • 5 sprigs wild fennel, finely chopped
  • 1 lemon, juice only
  • 2 tsp corn flour
  • Salt
  • Pepper


  • In a large plus sauté pan, heat the olive oil over medium-high heat.
  • Add the onion, leek and fresh scallions and sauté for 5 minutes, until they become translucent.
  • Add the cuttlefish and sauté for additional 4-5 minutes.
  • Deglaze with the white wine and add the stock.
  • Cover with a lid, turn heat to medium-low and simmer the cuttlefish for 30 minutes, until they are fork tender.
  • In any case, if the liquid in the plus sauté pan is evaporated too soon, you can add a little bit of hot water.
  • Remove the lid and add the rest of the greens, fresh dill and wild fennel.
  • Stir gently until greens lose most of their volume, cover with the lid again and simmer for additional 5-10 minutes.
  • In a small bowl, combine the lemon juice along with the corn flour.
  • Uncover the plus sauté pan and check if greens are cooked, but still crunchy.
  • Pour the lemon juice mixture into the pan and shake well in circular motion, until sauce thickens.
  • Taste and season according to your preference.
  • Serve along with French fries, mashed potatoes or fluffy rice.
  • Enjoy!