Provençal Stuffed Squid | Saveur

Ingredients

• 12 oz. chard or spinach, chopped, about 6 cups
• Kosher salt
• 5 tbsp. extra-virgin olive oil, plus more
• 1⁄4 cup homemade dried bread crumbs
• 1 large onion, finely diced, about 1 1/2 cups
• Freshly ground black pepper
• 3 tbsp. chopped flat-leaf parsley
• 2 tsp. chopped thyme
• 1⁄2 tsp. chopped rosemary
• 4 anchovy fillets in oil, well rinsed and chopped
• 4 garlic cloves, minced
• Cayenne pepper
• 2 tsp. finely grated lemon zest
• 1 1⁄2 lb. cleaned medium squid, about a dozen, tentacles and bodies separated
• 1 cup white wine
• Wild arugula leaves, for garnish
• Lemon wedges, for serving