Squid With Chilies and Greens

Adapted from Mark Bittman's The Minimalist.

3/4 pounds cleaned squid 
1/2 pound, approximately, bitter greens like collards, kale, arugula or dandelion 
3 tablespoons peanut or corn oil 
1 chopped jalapeño or dried hot chili, or to taste 
1 tablespoon chopped garlic, or to taste 
Salt 
Nam pla (fish sauce)

1. Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry.
2. Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding a splash of nam pla. Serve immediately.