Potato, Black Bean, & Kale Skillet

4 Red potatoes
2 ½ cups Kale (curly Italian or other variety, approx. 6 oz.)
2 tablespoons Olive oil
1 clove Garlic (minced)
¼ cup Chopped onion
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: Potato, Black Bean & Kale Skillet recipe. Produce for Better Health Foundation.