Seitan with Brussels Sprouts, Kale, and Tomatoes

2 T olive oil
2 - shallots, sliced thinly
2 C seitan, cubed
4 - cloves garlic, minced
1/2 t dried thyme
1/2 t dried basil
1/4 t dried tarragon
0 - salt and pepper
1/2 C sun-dried tomatoes, chopped
2 C vegetable stock
1/4 C red wine
4 C chopped kale

Saute shallots, garlic, and seitan in olive oil until shallots are browned. Add the Brussels sprouts, and then the spices and saute for about ten minutes. Add the sun-dried tomatoes.

Stir in the vegetable broth and wine and bring to a boil. Stir in the kale and cook until it is wilted. Cover almost all the way and simmer for another 5-7 minutes.