Ingredients:

4 large calamari, with tentacles

5 oz. kale, washed and chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 onion, minced

2 tbsp. fresh parsley, finely chopped

1 tsp. dried oregano

14 oz. tomato puree

Cooking fat

Sea salt and freshly ground black pepper

Directions:

1. Separate the calamari tentacles from the bodies. Finely chop the tentacles, and set aside.

2. Melt some cooking fat in a skillet placed over a medium heat and sauté the garlic and onions.

3. Add the bell pepper and cook for 2 to 3 minutes. Add the chopped tentacles and cook for another 5 to 8 minutes.

4. Add the kale to the skillet and cook, stirring frequently, until the kale has softened; then remove the mixture from the heat.

5. Fill up each calamari with an equal amount of the filling, and close them up with toothpicks.

6. Now over a medium-high heat, melt some more cooking fat in the same skillet.

7. Add the stuffed calamari to the skillet and brown all sides, about 2 minutes per side.

8. Pour the tomato puree into the saucepan. Add the parsley, oregano, and season with salt and pepper to taste, and give everything a gentle stir.

9. Lower the heat to a simmer. Cover and cook for 35 to 40 minutes.

10. Adjust the seasoning and serve.

Bon Appetit!