Ingredients
3 tablespoons olive oil, divided2 garlic cloves, minced1 teaspoon fennel seed1/2 teaspoon crushed red pepper flakes1 bunch kale, trimmed and coarsely chopped (about 16 cups)2/3 cup water4 tilapia fillets (6 ounces each)3/4 teaspoon pepper, divided1/2 teaspoon garlic salt1 can (15 ounces) cannellini beans, rinsed and drained1/2 teaspoon salt
Preparation
In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook and stir 1 minute. Add kale and water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until kale is tender.
Meanwhile, sprinkle tilapia with 1/2 teaspoon pepper and garlic salt. In a large skillet, heat remaining oil over medium heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork.
Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.
