Best Braised Seitan With Brussels Kale And Sun Dried Tomatoes Recipes

Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes image

Provided by Eat Your Vegetables

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

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 image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

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.