greek

Braised Cuttlefish with Spinach and Lemon

Name: Braised Cuttlefish with Spinach and Lemon
Yield: 1 serving
Cuisine: greek
Ingredients: 250 g cuttlefish, cleaned and sliced; 25 g olive oil; 90 g yellow onion, sliced; 6 g garlic, minced; 90 g dry white wine; 120 g water; 160 g baby spinach; 15 g lemon juice; 2 g dried oregano; 2 g salt; 1 g black pepper

This braised dish pairs cuttlefish, cleaned and sliced with baby spinach, lemon juice and yellow onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly High protein Low carb Gluten free Pescatarian Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

30 g Carbohydrates

28 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

250g cuttlefish, cleaned and sliced 230 kcal
25g olive oil 221 kcal
90g yellow onion, sliced 36 kcal
6g garlic, minced 9 kcal
90g dry white wine 74 kcal
120g water 0 kcal
160g baby spinach 37 kcal
15g lemon juice 5 kcal
2g dried oregano 6 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

olive oilyellow oniongarlic
Heat olive oil in a pot over medium. Add onion and cook 3 minutes until softened. Stir in garlic and cook 30 seconds.
cuttlefishdry white wine
Add cuttlefish and cook 2 minutes, stirring. Add white wine and simmer 2 minutes to reduce slightly.
waterdried oreganosaltblack pepper
Add water, oregano, salt, and pepper. Cover and simmer 25 minutes until tender.
baby spinachlemon juice
Add spinach in handfuls and cook 2 to 3 minutes until wilted. Stir in lemon juice, simmer 1 minute, then serve.