Braised Seitan With Brussels, Kale And Sun-Dried Tomatoes

• 2 tablespoons olive oil
• 6 shallots, thinly sliced
• 2 cups seitan, sliced into bite-sized pieces
• 1/2 lb Brussels sprout, quartered
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried tarragon
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/2 cup sun-dried tomato, chopped
• 2 cups vegetable broth
• 1/4 cup red wine
• 4 cups kale, chopped

1. Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.
2. Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.

olive oil, shallots, seitan, brussels, garlic, thyme, dried basil, tarragon, salt, fresh ground black pepper, tomato, vegetable broth, red wine, kale

Taken from www.food.com/recipe/braised-seitan-with-brussels-kale-and-sun-dried-tomatoes-396286 (may not work)