- 2 tablespoons olive oil, divided
- 4 tilapia fillets, thawed if frozen
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3/4 cup chopped onion
- 1 1/2 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)
- 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).