Tilapia With White Beans And Kale Skillet

• 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)

1. 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.
2. 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).

olive oil, tilapia, salt, ground black pepper, onion, garlic, kale, cannellini beans, tomatoes, white wine

Taken from www.allrecipes.com/recipe/256056/tilapia-with-white-beans-and-kale-skillet/ (may not work)