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 can 15 oz
no salt added black beans (drained and and rinsed)
1/2 cup nonfat plain Greek yogurt
Steps
Dice potatoes into 1/4 inch pieces.
Chop kale.
Heat oil, in large skillet over medium heat, Add garlic and onions; cook 2 to 3 minutes until just starting to brown.
Add diced potatoes, chili, salt, and pepper to skillet, cover with lid and cook 8 to 10 minutes, stirring occasionally.
Add chopped kale and black beans. Cook about 3 to 5 more minutes, stirring gently.
Serve with Greek yogurt.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 290 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 8 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 13 g |
| Vitamin D | 0 mcg |
| Calcium | 158 mg |
| Iron | 3 mg |
| Potassium | 1090 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Potato, Black Bean, & Kale Skillet. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.