Add the bacon to a large skillet set over medium heat. Cook until bacon crisps and fat renders, 5-7 minutes. Pour off all but about 1 tablespoon of fat. Return the pan to the heat and add the garlic and kale. Cook 2-3 minutes, or until kale begins to wilt. Add chicken stock and beans. Reduce heat to low and cook 15 minutes.

Heat the oil in a second pan over medium heat. Season cod filets with chili powder, then add to oil. Cook 5 minutes on each side or until cooked through. Remove from pan; tent with foil to keep warm.

Return pan to heat. Add mustard and cream. Whisk to combine. Pour in 1/4 cup chicken stock. Bring to a simmer and cook until sauce has reduced by about 2/3.

Serve cod over the white bean and kale sautee. Spoon mustard sauce over the top.