Recipe: Kale & Seitan Provencal

“Tomatoes and garlic, justly synonymous with most dishes a la provencale, flourish like weeds. And everywhere, even in the ditches, herbs grow. They make the air heady. They are used by the handful when they are fresh, and dried in myriad bunches to be kept until the next season in jars and bottles, or blended with powdered lavender, dried orange peel and other exotic things to make each household’s own mixture for the flavors intrinsic to its cooking.”  -M.F. K. Fisher

Spring has finally arrived in DC. That means wine shops are full of pink wines from Provence. So in celebration, I’m sharing this recipe I created. I’ve never been to Provence, but this dish was inspired by the traditional herbs of the region.

I don’t generally record recipes of my own creation, but when I had the opportunity to submit a recipe for a vegan cookbook (more details coming soon!), I jumped at the chance to finally record this concoction. Numerous online recipes for chicken provided the basis for the recipe.  I started with seitan, but feel free to omit for a tasty side dish if you are avoiding gluten.  Just use slightly less oil and begin with cooking the onions. Otherwise, this protein-packed one-pan dish can be served as is or over rice or other grain or with crusty French bread for a heartier meal.  

Wine pairing:  A nice dry rose֡  from Provence, or whatever white you cooked with.

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Kale & Seitan Provencal

Ingredients

2-3 tablespoons olive oil

1/2 pound (about 2 cups) seitan cut into bite-sized pieces

1 medium onion chopped

1 clove garlic chopped or a teaspoon minced

1/2 cup vegetable broth

1/2 cup dry white wine (or vegetable broth)

2 teaspoons herbs de provence (or a mixture of rosemary, marjoram, thyme, and lavender)

1 (15-ounce) can or 2 cups cooked chickpeas

1 large bunch kale stemmed and coarsely chopped

1 tablespoon lemon juice

1 tablespoons capers

Salt and pepper to taste

In a large pan or cast iron skillet, heat 2 tablespoons of olive oil over medium heat.  Add seitan and cook for about 5 minutes, stirring frequently, until it begins to brown.  Add onions and up to another tablespoon of oil as needed. Cook for about 3 minutes, until onions begin to soften. Add garlic and cook for another minute. Add broth, wine, herbs, and chickpeas.   Bring to a boil if not already boiling.  Return to medium and let cook 3 minutes, stirring occasionally. Gently toss in the kale for about 3 minutes or until cooked as desired. Remove from heat and add lemon juice and capers. Salt and pepper to taste.  

Serves 4

 

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