Seitan with olives and braised escarole

Ingredients

For 1 serving

• Seitan130 g
• Escarole250 g
• Black olives20 g
• Capers5 g
• Pine nuts5 g
• Garlic1 clove
• Whole wheat bread30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Wash the escarole well leaf by leaf, drain it and cut it into pieces of about 3 cm; slice the seitan about 1 cm thick; crush and peel the garlic clove; rinse the capers.
2. Heat half the oil in a pan over medium heat and brown the seitan for 2 minutes per side, until golden; set aside.
3. In the same pan heat the remaining oil over medium-low heat and fry the garlic, black olives, capers and pine nuts for 2 minutes, until the pine nuts are just golden.
4. Add the still-damp escarole and a pinch of salt, cover and stew over medium-low heat for 8 minutes, stirring now and then, until soft.
5. Return the seitan, heat for 2 minutes, remove the garlic and serve with the wholemeal bread.