Tilapia with Kale and Mushrooms

Here is another recipe which I made in my new Le Creuset pot. This is a very quick and easy one pot meal and very satisfying. I couldn't stop eating the kale, which is my new favorite vegetable. Again the amounts are approximate.

Ingredients
2 tilapia fillets
1T olive oil
2-3 cloves of garlic
1 small sweet spanish onion
1 bunch of kale chopped (about 4-5 cups)
2 portabello caps sliced into 1/2 inch slices
1/2 C to 3/4 C white wine


Method
1. Heat the oil in a medium dutch oven or stock pot. Saute the onions in the oil until translucent. Add the garlic and cook briefly. Add the kale and cook until wilted, stirring frequently to distribute onion and garlic throughout kale.
2. Add the portabello caps and mix to distribute. Add the wine. Place the tilapia fillets on top of the kale mixture and cover pan. Simmer until tilapia is done and flakes easily. Make sure to serve with some of the juices from the pan poured over.