Heat the oil in a wide skillet or stir-fry pan. Add the garlic, seitan, and sausage and saute 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, as water as needed to keep the skillet moist. Cover and cook 5 to 7 minutes for the chard and 10 to 12 minutes for the kale, 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.
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