Potato, Black Bean, & Kale Skillet

25 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4red potatoes
• 2½ cupskale
• 29.6 mlolive oil
• 1garlic
• ¼ cuponion
• 4.9 mlchili powder
• 1.2 mlsalt
• 0.6 mlcayenne pepper
• 1 canno salt added black beans
• ½ cupnonfat plain Greek yogurt

How to cook it

1. Cut the potatoes into quarter-inch cubes and roughly chop the kale.
2. Warm the olive oil in a large skillet set over medium heat, then sauté the minced garlic and chopped onion for 2 to 3 minutes until lightly browned.
3. Stir in the cubed potatoes, chili powder, salt, and cayenne pepper, then cover with a lid and cook for 8 to 10 minutes, stirring occasionally.
4. Fold in the chopped kale and rinsed black beans, cooking gently for another 3 to 5 minutes until tender and warmed through.
5. Portion into bowls and serve topped with Greek yogurt.

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