Who can say no to fried cheese? This is the perfect end of the week, clean out the fridge kind of meal. Crispy yet gooey halloumi, lemony greens, and blistered tomatoes all sauced up in a calabrian-balsamic number that is *chefs kiss* ready under 15 minutes. Plus, you only have to clean one pan because literally no one ever said they wanted more dishes. You can thank me later.
Tips:
- This recipe is as flexible as it gets. Add more or less spice, use up whatever greens you have in the back of the fridge. Top it with parm and even a gooey egg for some extra oomph. The opportunities are endless
One Pan Halloumi Skillet
Course: MainDifficulty: Easy2-3
servings10
minutes15
minutesWho can say no to fried cheese? This is the perfect end of the week, clean out the fridge kind of meal. Crispy yet gooey halloumi, lemony greens, and blistered tomatoes all sauced up in a calabrian-balsamic number that is *chefs kiss* ready under 15 minutes. Plus, you only have to clean one pan because literally no one ever said they wanted more dishes. You can thank me later.
Ingredients
1 bunch collard greens, kale, or chard
1 8.8 oz container halloumi cheese
Olive oil
2 cloves garlic, minced
1 lemon
1 pint cherry tomatoes
1/2 tbsp calabrian chili paste, plus more for topping
Balsamic vinegar
Salt and pepper to taste
Directions
- De-stem the greens and cut the leaves into thin ribbons, set aside.
- Cut the halloumi into 1/2 inch slices, set aside.
- Heat a large skillet over medium high heat. Add enough olive oil to generously coat the bottom (you will need more oil with a stainless skillet than with a nonstick).
- Add the halloumi to the pan in one even layer, leaving at least an inch or so of space between each slice.
- Pan fry on each side for 1-2 minutes, or until very browned. Remove from the pan and set aside on a plate.
- Turn the heat to medium and add a bit more olive oil if needed. Add the garlic and saute 1 minute.
- Add greens and saute until bright green and tender, about 3-5 minutes (depending on the type of green). Add the juice of 1 lemon, salt, and pepper to taste. Remove from the pan and set aside.
- Add the tomatoes to the pan and turn to medium high heat. Adding more oil if needed, saute until the tomatoes start to burst. Add 1/2 tbsp calabrian chili paste and a splash of balsamic. Continue to saute for another 1-2 minutes, until they get slightly saucy. Season with salt and pepper.
- Turn the heat to low and return the greens to the pan and toss to combine. Top with the halloumi slices. Let everything warm up together for 1-2 minutes.
- Remove from heat and top with more calabrian chili paste, a drizzle of balsamic, crunchy sea salt, and freshly ground pepper.