Braised Seitan With Brussels, Kale And Sun-Dried Tomatoes - cooking recipe

Ingredients

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

Preparation

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.
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,.