Tilapia with Kale and Tomatoes

1 (6-oz.) raw tilapia filet

1 pinch sea salt (optional)

Ground black pepper (to taste; optional)

1 tsp. Extra-virgin olive oil

½ clove of garlic; finely chopped

2 cups chopped fresh kale

½ cup canned diced tomatoes; with juice

• Season both sides of tilapia with salt and pepper if desired; set aside
• Heat oil in large skillet over medium heat
• Add garlic and kale; cook, stirring frequently, for 1 minute
• Add tomatoes (with juice); bring to boil. Reduce heat to low.
• Place tilapia filet on top of kale mixture; cook, covered, for 1 minute. Gently turn tilapia over and cook for 2 to 3 minutes, or until tilapia is cooked through and flakes easily when tested with a fork.
• Remove from heat and serve.

Nutritional information: Calories: 294, Fat: 9g, Saturated fat: 2g, Cholesterol: 85mg, Sodium: 669mg, Carbohydrates: 19g, Fiber: 3g, Sugar: 4g, Protein: 40g.