2 tablespoons olive oil, plus a little extra if needed
6 average-size shallots, sliced thinly
2 cups seitan, sliced on the diagonal into bite-size pieces
1/2 pound Brussels sprouts, quartered (about 2 cups once sliced)
4 cloves garlic, minced
1/2 teaspoon
dried thyme 1/2 teaspoon
dried basil 1/4 teaspoon
dried tarragon 1/2 teaspoon
salt several pinches of freshly ground
black pepper 1/2 cup
sun-dried tomatoes, chopped into bite-size pieces
2 cups
vegetable broth 1/4 cup red wine (any wine will do, really)
4 cups chopped kale
Preheat a large, heavy-bottomed pan over medium-high heat. Sauté the shallots and seitan in 2 tablespoons of the olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and sauté for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and sauté for another minute. Mix in the sun-dried tomatoes.
Add the vegetable broth and wine. Once the liquid is boiling, which should be pretty quick if the heat is right, 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. Simmmer for 5 to 7 minutes. Taste and adjust the salt, and serve immediately.
