Coconut Thyme Seitan with Braised Kale

So I've been experimenting a lot with coconut milk, it has proven to be versatile and delicious and can add that creamy texture without dairy. Marinating the seitan in the coconut milk adds depth of flavor and pan frying makes it delectably crispy.

6-8 strips seitan
1 can coconut milk
2 tsp. dried or 1 tbsp fresh thyme
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1 bay leaf
Salt & Pepper to taste
1/2 tbsp safflower oil
1/2 cup plain panko bread crumbs (you can season the bread crumbs with the same spices to add more flavor)
3-5 stalks kale, ribs removed and torn in pieces
1 cup brown rice-cooked

Marinate seitan strips in a bowl with can coconut milk, garlic powder, thyme, red pepper flakes, bay leaf and salt and pepper for 1-5 hours. While rice is cooking, take setian out of marinade and pour remaining liquid into a pot. Reduce on medium-low for 15-20 minutes. The sauce will begin to thicken and turn a toasty cream color. When rice is almost done, roll seitan in bread crumbs and pan fry in oil until brown and crispy (approx. 2 minutes on each side). Remove from pan and set aside. With remaining yummy crumbles and oil, toss in about a tsp of chopped garlic and kale. Cover until wilted (1-2 minutes). Plate all together on top of rice and drizzle with sauce. Mmmmm...