Gingered Tilapia & Swiss Chard

Sprinkle tilapia with 3/4 tablespoon of the ginger and 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook tilapia 2 to 3 minutes per side or until fish flakes easily. Remove from skillet and keep warm.

Heat remaining 1/2 tablespoon oil in skillet; cook onion and remaining 3/4 tablespoon ginger for 1 minute.

Increase heat to high. Add Swiss chard, remaining 1/4 teaspoon each salt and pepper, chicken broth and wine to skillet. Cook 3 minutes, stirring, until chard is wilted.