Tilapia with Sauteed Kale, Caramelized Onion Sauce & Poached Egg

• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 4 whole Tilapia Fillets
• 1/4 cups Butter
• 2 whole Sweet Onions, Sliced Thin
• 5 cloves Garlic, Minced, Divided
• 1 teaspoon Thyme, Fresh Or Dried
• 13 cups Dry White Wine
• 2 cups Chicken Stock
• 1 pinch Salt And Pepper, to taste
• 1 Tablespoon White Vinegar
• 4 whole Eggs
• 1 bunch Kale, Stems Stripped And Chiffonade

1. Heat 2 tablespoons extra virgin olive oil in a medium nonstick pan over medium/high heat.
2. Salt and pepper the tilapia fillets and cook in the pan, 2 minutes per side.
3. Remove and keep warm in a low temperature oven, 200 degrees F, until ready to serve.
4. In the same pan, melt the butter and add the sliced onions.
5. Turn the heat down to medium/low and occasionally stir the onions for 20 minutes until a golden color develops.
6. Add in 4 cloves minced garlic and thyme, cook until just fragrant, 1 minute.
7. Add the white wine and break up all the brown bits in the pan, simmer and reduce until almost dry, 5 minutes.
8. Add the stock to the pan and turn the heat up to a medium heat, simmer until reduced, about 15 minutes.
9. Check for seasoning and adjust with salt and pepper.
10. Meanwhile, start a pot with water and the white wine vinegar over medium heat and bring up to a light simmer.
11. One by one, crack an egg into a ramekin and slip the egg into the gently simmering water; lower the lip of each ramekin 1/2-inch below the surface of the water.
12. Work in 2 batches, you dont want to crowd the eggs while cooking.
13. With a spoon, gently nudge the white closer to the yolk.
14. Turn off the heat and cover the pot.
15. Poach for 3 minutes for a medium yolk firmness.
16. Remove eggs with a slotted spoon to a paper towel to drain.
17. Meanwhile, saute the kale and the remaining minced garlic in the remaining 2 tablespoons extra virgin olive oil in a nonstick pan over medium heat until kale is wilted, 3 minutes.
18. To serve, plate the sauce with caramelized onions, then on top the sauteed kale, then the tilapia with the poached egg on top.
19. Garnish with more caramelized onions.

olive oil, tilapia fillets, butter, sweet onions, garlic, thyme, white wine, chicken, salt, white vinegar, eggs, chiffonade

Taken from tastykitchen.com/recipes/main-courses/tilapia-with-sautc3a9ed-kale-caramelized-onion-sauce-poached-egg/ (may not work)