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Potato bean & kale skillet is a lively Southwestern skillet dish featuring diced potatoes, kale, black beans,garlic, chili, 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 of 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

Nutrition Facts

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  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 the 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.