Tilapia with White Beans and Kale Skillet recipe
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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 caloriescarbohydrate: 37.1 gcholesterol: 41 mgfat: 9.6 gfiber: 8.2 gprotein: 32.7 gsaturatedFat: 1.4 gservingSize: -sodium: 944.2 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Tilapia with White Beans and Kale Skillet
Directions
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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).