Garlicky Greens with Seitan and Soy Sausage
Tofurky sausage is a fun protein source that provides plenty of flavor and spice to a meal. I prefer it to other kinds of faux sausages because it’s made with tofu and seitan rather then textured soy protein. The bold taste of Tofurky sausage provides a perfect foil for fresh greens.
Serves: 4 to 6
- 1 1/2 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- One 8-ounce package seitan, cut into bite-size strips
- One 14-ounce package Tofurky sausage, any flavor, cut into 1/2-inch slices
- 1 good-sized bunch Swiss chard or kale (8 to 12 ounces)
- 1/4 cup white wine or water
- 4 to 5 ounces baby spinach
- Salt and freshly ground pepper to taste
Heat the oil in a wide skillet or stir-fry pan. Add the garlic, seitan, and sausage and sauté over medium-low heat until the garlic is golden, stirring frequently.
Meanwhile, trim the stems and midribs from the greens, rinse well, and chop. Add the greens and wine to the skillet (if using kale, add water as needed to keep the skillet moist). Cover and cook 5 to 7 minutes for the chard and 10-12 minutes for the kale, or until the greens are cooked to your liking. Stir occasionally.
Add the spinach, cover, and cook briefly until wilted, then uncover and cook for another minute or so. Season with salt and pepper, then serve.