Seitan With Broccoli Rabe
1 to 2 Tablespoons extra-virgin olive oil
2 to 3 Cloves fresh garlic, finely minced
1 Red onion, cut into thin half moon slices
Generous pinch of red pepper flakes
1 Red bell pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons
1 Pound seitan, sliced into thin strips
Mirin or white wine
Grated zest on 1 lemon
1 large bunch broccoli rabe, rinsed well
Place the oil, garlic and onion into a deep skillet over medium heat. When the vegetables begin to sizzle, add the pinch of red pepper flakes and a pinch of salt and saute for 2 to 3 minutes. Stir in bell pepper and a pinch of salt and saute for 1 minute. Stir in the seitan and add a splash of mirin and the lemon zest. Cover and reduce the heat to low, simmering until the vegetables and seitan are tender, about 10 minutes. Season to taste with salt.
Just before adding the broccoli rabe to the skillet, slice into bite-sized pieces. Lay the greens on top of the ingredients in the skillet, cover and cook until the greens are bright green and just wilt, 3 to 4 minutes. Toss gently to combine and transfer to a serving platter. serve immediately.
– O.k again no fresh broccoli rabe in town all I could find were swiss chard greens. I served this dish up with brown rice and there was not a crumb left! So delish.
This recipe is printed with permission from Christina Pirello
“I made this dish more simple, no garlic, no pepper flakes. I used my marinated home made seitan and mixed with brown rice spaghetti. So good!” – Kati Schuszter