Greens Braised in Tomato and Olive Oil


Prep time: 
10 minutes
Cooking time: 
10 minutes


Inspired by Greek horta, this makes for a healthy breakfast topped with an egg, or a side dish.


  • A large bunch of mixed leafy greens, such as chard, kale, spinach, green tops of beetroot, radish, turnips, etc. 
  • olive oil
  • 1 tin of crushed tomatoes
  • 50ml red wine vinegar
  • 150g extra virgin olive oil
  • 15g coarse salt
  • 400g cooked grains, such as quinoa or farro
  • salt and pepper, to taste

For the brined nuts and seeds:

  • 25g sugar
  • 50g salt
  • 500ml hot tap water
  • 75g slivered almonds
  • 75g sunflower seeds
  • 75g pumpkin seeds



  1. For the greens, remove any tough sections of the stalks. Steam the greens for six minutes or alternatively, sautee in very little olive oil until just wilted. Drain and set aside
  2. In a food processor, blitz the crushed tomatoes and red wine vinegar until fine. Reserve.
  3. For the nuts, dissolve the sugar and salt in the hot water. Leave the nuts and seeds to soak in the water for an hour. Strain, then roast at 140C for 25 minutes, or until golden.
  4. In a separate pan over a high heat, add the greens and grains, stir in the tomato dressing and season.
  5. To serve, place greens on a plate. Top with a fried egg and scatter over the brined nuts and seeds for a full meal.
Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development