Tilapia With White Beans And Kale Skillet - cooking recipe

Ingredients

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(R) Diced Tomatoes, drained
1 cup dry white wine (such as Pinot Blanc or Chardonnay)

Preparation

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).