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
• 1 can or 15 oz sweet beans, drained, rinsed
• Tomato paste

Directions

·     Step One

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.

·     Step Two

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°F).

Photo Credit: www.blue-kitchen.com