Greens Braised in Tomato and Olive Oil

|Inspired by Greek horta this makes for a healthy breakfast topped with an egg or a side dish.|beet greens cavolo nero chard collard greens kale mustard greens rainbow chard spinach swiss chard|A large bunch of mixed leafy greens such as chard kale spinach green tops of beetroot radish turnips etc. olive oil1 tin of crushed tomatoes50ml red wine vinegar150g extra virgin olive oil15g coarse salt400g cooked grains such as quinoa or farrosalt and pepper to tasteFor the brined nuts and seeds:25g sugar50g salt500ml hot tap water75g slivered almonds75g sunflower seeds75g pumpkin seeds |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 asideIn a food processor blitz the crushed tomatoes and red wine vinegar until fine. Reserve.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.In a separate pan over a high heat add the greens and grains stir in the tomato dressing and season.To serve place greens on a plate. Top with a fried egg and scatter over the brined nuts and seeds for a full meal.|10.00 minutes|6|Good Food