Potato, Black Bean, & Kale Skillet

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