Garlic Tilapia with Spicy Kale
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
We make this main dish and side together, and adjust the heat from the red pepper flakes depending on who's at the table. —Tara Cruz, Kersey, Colorado
Ingredients
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3 tablespoons olive oil, divided
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2 garlic cloves, minced
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1 teaspoon fennel seed
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1/2 teaspoon crushed red pepper flakes
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1 bunch kale, trimmed and coarsely chopped (about 16 cups)
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2/3 cup water
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4 tilapia fillets (6 ounces each)
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3/4 teaspoon pepper, divided
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1/2 teaspoon garlic salt
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1 can (15 ounces) cannellini beans, rinsed and drained
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1/2 teaspoon salt
Directions
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1.
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.
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2.
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.
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3.
Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.
Nutrition Facts
1 fillet with 1 cup kale mixture: 359 calories, 13g fat (2g saturated fat), 83mg cholesterol, 645mg sodium, 24g carbohydrate (0 sugars, 6g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1-1/2 starch.
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