• Wash and dry produce. • Halve, peel, and thinly slice onion. Peel and mince or grate garlic. Dice tomato into 1⁄2-inch pieces. Drain and rinse beans. Remove and discard any large stems from kale. Quarter lemon.

• Pat tilapia dry with paper towels; season generously all over with salt and pepper. • Set aside until ready to use.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add garlic and cook until fragrant, 30-60 seconds. • Add tomato, beans, stock concentrates, 1⁄4 cup water, and 2 TBSP butter(1⁄2 cup water and 4 TBSP butter for 4 servings). Stir to combine. Bring to a simmer.

• Once beans, veggies, and broth are simmering, add kale. Cover pan with lid. Cook, stirring occasionally, until kale has wilted, 2-3 minutes. • Taste and season with salt and pepper.

• Place tilapia over beans and kale. Reduce heat to medium low. Cover pan with lid; simmer until fish is cooked through and easily flakes with a fork, 8-10 minutes more.

• Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia. • Divide tilapia and red beans and kale between plates; serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***