Serves 4
354 cal · 33 min
Potato, Black Bean, and Kale Skillet
Recipe GLPR45edf79ca6eace
A hearty, one-pan vegetarian main dish featuring tender diced potatoes, nutritious kale, and protein-rich black beans seasoned with warm spices. Topped with creamy Greek yogurt for a satisfying, balanced meal.
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Ingredients
4 red potatoes
2 1/2 cups fresh kale, chopped (curly or Italian variety)
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup yellow onion, finely chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 (15 oz) can low-sodium black beans, drained and rinsed
1/2 cup nonfat plain Greek yogurt
Directions
Rinse the red potatoes and cut them into 1/4-inch cubes, leaving the skin intact for added nutrition and texture.
Wash and roughly chop the kale, removing any thick center stems and discarding them.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, stirring frequently, and cook for 2 to 3 minutes until the onion begins to soften and lightly brown at the edges.
Add the diced potatoes, chili powder, salt, and cayenne pepper to the skillet. Stir to coat the potatoes with oil and spices. Cover the skillet with a lid and cook for 8 to 10 minutes, stirring occasionally, until the potatoes are just beginning to soften on the outside.
Add the chopped kale and drained black beans to the skillet and stir gently to combine all ingredients.
Continue cooking uncovered for 3 to 5 minutes, stirring gently, until the kale is tender and the black beans are heated through.
Divide the skillet mixture among serving bowls. Top each portion with 2 tablespoons of Greek yogurt and serve warm.
