Part 86 (1/2)

BRAISED SEITAN WITH BRUSSELS, KALE, AND SUN-DRIED TOMATOES.

SERVES 4.

TIME: 30 MINUTES.

This makes an easy weeknight meal served over mashed potatoes, pasta, or rice. Make it a little more fancy with either Soft Poppy-Seed Polenta (page 115) or Broccoli Polenta (page 114). A warm and flavorful Fork You to winter.

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

pound Brussels sprouts, quartered (about 2 cups once sliced)

4 cloves garlic, minced

teaspoon dried thyme

teaspoon dried basil

teaspoon dried tarragon

teaspoon salt

Several pinches of freshly ground black pepper

cup sun-dried tomatoes, chopped into bite-size pieces

2 cups vegetable broth

cup red wine (any wine will do, really)

4 cups chopped kale

PREHEAT A large, heavy-bottomed pan over medium-high heat. Saute 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 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, 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. Simmer for 5 to 7 more minutes. Taste and adjust the salt, and serve immediately.