Wild greens braised in tomato, olive oil, grain, nuts and fried eggs
When I was growing up, my family would take day trips out to the country. You would often see our car on the side of the road with Mum collecting "weeds", or horta as we call wild greens in Greek. Mum would wash and boil them up, serving them drizzled with lemon and olive oil. This dish is twist on Mum's horta. Braised with tomato and olive oil and finished with nuts and fried egg, it makes a great healthy breakfast and an equally nice side dish.
Ingredients
12 free-range eggs
salt and pepper, to season
olive oil
Greens
½ bunch chicory
½ bunch silverbeet
½ bunch cavalo nero
½ bunch kale
Tomato dressing
10 roma tomatoes
150g extra virgin olive oil
15g flaked salt
50ml red wine vinegar
Brined nuts and seeds
25g coconut sugar
50g salt
500ml hot tap water
75g slivered almonds
75g sunflower seeds
75g pumpkin seeds
Grains
200g red quinoa
200g organic farro
Method
1. For the greens, remove most of the stalks, wash and steam for six minutes before refreshing in ice water. Strain off the iced water and reserve.
2. Roast the tomatoes with the olive oil and salt at 135C for one hour. Once cooled, blitz until fine and add the red wine vinegar. Reserve.
3. For the nuts, dissolve the sugar and salt in the 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. To cook the grains, place them in separate pots filled with water, bring to the boil and cook for about 15 minutes until tender, but not too soft.
5. Place a large nonstick pan on a medium heat and cook the eggs sunny side up in olive oil and season.
6. In a separate pan over a high heat, saute the greens, add the grains, stir in the tomato dressing and season.
7. To serve, place greens on a plate, top with the fried eggs and scatter over the brined nuts and seeds.
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