By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
191 cal · 18 min
Green Stir Fry
Recipe GLPR5231cde85900cc
A vibrant, nutrient-dense stir fry featuring a medley of fresh leafy greens—silver beet, kale, and dandelion greens—quickly sautéed with garlic and finished with cubed halloumi cheese for a savory, satisfying main course. Light, flavorful, and ready in minutes.
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Ingredients
1 handful silver beet, stems discarded and chopped roughly
1 handful crunchy kale, stems discarded and chopped roughly
1 handful dandelion greens, stems discarded and chopped roughly
1 tablespoon coconut oil
1 clove garlic, finely sliced
1/4 cup organic chicken or vegetable stock
1 teaspoon brown rice malt syrup
60 grams halloumi cheese, sliced into 1 cm thick pieces and cubed
Salt and pepper to taste
Directions
Heat the coconut oil in a large wok or skillet over medium-high heat. Once shimmering, add the sliced garlic and stir-fry for about 30 seconds until fragrant.
Add the chopped silver beet, kale, and dandelion greens to the pan. Toss continuously with the garlic and oil for 2-3 minutes until the leaves begin to wilt but still retain some crunch.
Pour in the stock and stir well to deglaze the pan, coating all the greens evenly. Continue cooking for another 1-2 minutes.
Drizzle the brown rice malt syrup over the greens and toss to combine, cooking for 30 seconds more until the liquid slightly reduces.
Add the cubed halloumi cheese and gently fold it through the greens. Cook for 1-2 minutes more, just until the cheese is warmed through.
Season to taste with salt and pepper. Transfer to serving bowls and serve immediately while the greens are tender and the halloumi is still warm.
Comments
Dandelion greens and brown rice malt syrup will force you off the beaten path—dandelion greens are rarely stocked at Charlotte's standard chains (Harris Teeter and Kroger carry them sporadically, if at all, making a specialty stop necessary), and brown rice malt syrup is a second store stop, likely ALDI or a natural-foods shop. The 18-minute time ignores rice cooking entirely; expect closer to 40 minutes total if you're starting from dry rice. Halloumi cheese adds real cost—$8 to $12 a pound at most local stores—pushing the per-serving price toward $6 to $8 for ingredients alone. The dish does reheat reasonably well, and two servings means it works for a weeknight pair, but you're paying attention and making two stops.
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