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Ingredients

2 tablespoons olive oil, divided 4 tilapia fillets, thawed if frozen ½ teaspoon salt, divided ½ teaspoon ground black pepper, divided ¾ cup chopped onion 1 ½ teaspoons minced garlic 8 cups lightly packed chopped kale, ribs removed 1 (15 ounce) can cannellini beans, drained, rinsed 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained 1 cup dry white wine (such as Pinot Blanc or Chardonnay)

Nutrition Info

401.6 calories carbohydrate: 37.1 g cholesterol: 41 mg fat: 9.6 g fiber: 8.2 g protein: 32.7 g saturatedFat: 1.4 g servingSize: - sodium: 944.2 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Sprinkle tilapia with half of salt and pepper, set aside. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Add onion and garlic, cook about 2 minutes or until tender, stirring occasionally. Add half of kale, cook 2 minutes or until wilted. Add the remaining kale and oil, cook 2 minutes more or until wilted.
Stir in beans, drained tomatoes, wine and remaining salt and pepper. Top with tilapia. Cover and simmer over medium-low heat approximately 10 minutes or until fish flakes easily with fork (145 degrees F).

4 servings

Tilapia steamed atop a flavorful bed of kale, tomatoes and cannellini beans.