Tilapia with White Beans and Kale Skillet

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® 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).

05/14/2018
Tilapia with White Beans and Kale Skillet, recipe PT15M PT1H 5 455 calories

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