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Seitan and Polenta Skillet with Fresh Greens
- One 18-ounce tube polenta
- 1½ tablespoons olive oil
- Cooking oil spray, optional
- 1 tablespoon reduced-sodium soy sauce
- 1 pound seitan, cut into bite-size pieces or strips
- 4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
- 5 to 6 ounces baby spinach
- 4 scallions, sliced
- 1 tablespoon balsamic vinegar, or more to taste
- ¼ cup oil-packed sliced sun-dried tomatoes, optional
- Salt and freshly ground pepper to taste
Directions:View on Cookstr
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