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.