1 bunch kale, trimmed and coarsely chopped (about 16 cups)
2/3 cup water
4 tilapia fillets (6 ounces each)
3/4 teaspoon pepper, divided
1/2 teaspoon garlic salt
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 teaspoon salt
Directions
In a 6-qt. stockpot, heat one tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook and stir one minute. Add kale and water; arouse a boil. scale back heat; simmer, covered, 10-12 minutes or till kale is tender.
Meanwhile, sprinkle Tilapia with 1/2 teaspoon pepper and flavorer. in an exceedingly giant frypan, heat remaining oil over medium heat. Add tilapia; cook 3-4 minutes on either side or till fish simply begins to flake simply with a fork.
Add beans, salt and remaining pepper to kale; heat through, stirring often. Serve with Tilapia.
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