Directions

1. Remove the stems from the Swiss Chard, blanch the leaves, drain them and pat dry. Cut leaves crosswise into 1/2 inch pieces. Set aside.
2. Warm olive oil in a pan large enough to hold the squid over medium heat. Add the white part of scallions and garlic, cook until lightly colored, 1 to 2 minutes. Add squid and cook, stirring for 30 seconds. Add the red pepper and Swiss chard and season with salt and pepper.
3. Add the wine, raise the heat to high and cook until the wine has reduced almost completely, about 5 minutes. Lower the heat and add the tomato paste. Cook over low heat until the sauce thickens and the squid is tender, 20 to 25 minutes.