Potato, Black Bean, and Kale Skillet

Makes: 4 servings

Category: Leafy Greens | Home/Family


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

Potato, Black Bean, and Kale Skillet Directions

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

Recipe notes