Eat Without

Potato, Black Bean, & Kale Skillet

Source: Produce for Better Health Foundation

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes
4 Servings

Ingredients

  • 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 15 oz. can low sodium black beans, drained and rinsed
  • 1/2 cup nonfat plain Greek yogurt

Directions

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

Notes

Serve with 8 ounce glass of non-fat milk, chicken breast, and orange slices. Learn more about: Potatoes Garlic Onions

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