Potato, Black Bean, & Kale Skillet

A lively Southwestern skillet dish featuring diced potatoes, kale, and black beans, spiced up with garlic, chili, and cayenne, and topped with a dollop of non-fat Greek yogurt.

• Prep: 15 min
• Cook: 18 min
• Total: 33 min
• Servings: 4
• Cuisine: Southwestern
• Difficulty: Easy
• Cost: $1.61/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Fiber

Tags

• quick
• healthy
• savory
• comfort food
• sauté
• budget-friendly

Ingredients

• 4 red potatoes
• 2.5 cup kale (curly Italian or other variety)
• 2 tablespoon olive oil
• 1 clove garlic (minced)
• 0.25 cup onion (chopped)
• 1 teaspoon chili powder
• 0.25 teaspoon salt
• 0.125 teaspoon cayenne pepper
• 1 can black beans (low sodium, drained and rinsed)
• 0.5 cup Greek yogurt (nonfat plain)

Instructions

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

Nutrition (per serving)

• Calories: 354
• Protein: 14.7 g
• Carbohydrates: 57.4 g
• Fat: 8 g
• Fiber: 12.4 g
• Sodium: 353 mg
• Saturated Fat: 1.3 g
• Sugar: 3.9 g
• Cholesterol: 2 mg