Potato, Black Bean, and Kale Skillet

4 Red potatoes
2½ cups Kale (curly Italian or other variety, approx. 6 oz.)
2 tablespoons Olive oil
1 clove Garlic (minced)
¼ cup Onion, chopped
1 teaspoon Chili powder
¼ teaspoon Salt
⅛ teaspoon Cayenne pepper
1 can 15 oz. (no salt added) Black beans (drained and and rinsed)
½ cup Nonfat plain Greek yogurt

Dice potatoes into ¼" pieces.
Chop kale.
Heat oil, in large skillet over medium heat. Add garlic and onions; cook 2-3 minutes until just starting to brown.
Add diced potatoes, chili, salt, and pepper to skillet, cover with lid and cook 8-10 minutes, stirring occasionally.
Add chopped kale and black beans. Cook about 3-5 more minutes, stirring gently.
Serve with Greek yogurt.

Source: Produce for Better Health Foundation.