BRAISED SEITAN WITH BRUSSELS, KALE AND SUN-DRIED TOMATOES
Make and share this Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes recipe from Food.com.
Provided by Eat Your Vegetables
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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,.
Nutrition Facts : Calories 170.6, Fat 7.8, SaturatedFat 1.1, Sodium 477.9, Carbohydrate 21.1, Fiber 3.8, Sugar 3.6, Protein 5.6
BRAISED KALE AND TOMATOES
Steps:
- Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.
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