Makes: 4 Servings
Prep time: 30 minutes
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.
4 red potatoes
2 1/2 cups kale (curly Italian or other variety, approx. 6 oz.)
2 tablespoons olive oil
1 clove garlic (minced)
1/4 cup chopped onion
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 can 15 oz. no salt added black beans (drained and and rinsed)
1/2 cup nonfat plain Greek yogurt
1. Dice potatoes into 1/4" 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.
* Serve with Greek yogurt.
United States Department of Agriculture-
Produce for Better Health Foundation