Potato, Black Bean, & Kale Skillet

Potato, Black Bean, & Kale Skillet
Makes: 4 Servings
Total Cost:
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.
  6. Serve with Greek yogurt.


Serve with 8 oz glass of non-fat milk, chicken breast and orange.



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A favorite "go to" recipe Quick and easy. I've made it twice. The second time I substituted chopped fresh spinach for the kale, and added frozen corn. Also good! Fruit smoothies go well with it.
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Tasty & easy to make! I made this (Vegan vs.) tonight, on the spur of the moment. It was delicious and didn't take long to make at all. Love it! :)
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