Potato, Black Bean & Kale Skillet Recipe

Make Half Your Plate Fruits & Veggies

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.

Recipe Cost for 4 People: $7.78 ($1.95/serving)*

Preparation Time: 30 minutes

4 Green Giant Klondike Rose potatoes 1 bunch Kale (curly, Italian or other variety), approx. 6 oz. 2 T olive oil 1 garlic clove, minced ¼ cup chopped onion 1 tsp chili powder ¼ tsp salt 1/8 tsp cayenne pepper 1 15-oz can no-salt-added black beans, drained and rinsed ½ cup plain non-fat Greek yogurt

Dice potatoes into ¼” pieces. Chop kale. Heat oil in large skillet over medium heat. Add garlic and onions; cook 2-3 minutes until just starting to brown. Add diced potatoes, chili, salt and pepper to skillet, cover with lid and cook 8-10 minutes, stirring occasionally. Add chopped kale and black beans. Cook about 3-5 more minutes, stirring gently. Serve with Greek yogurt. NOTE: For a vegetarian plate, increase the black beans in the recipe and omit the chicken breast. Complete this Healthy Plate: Serve with 8 oz non-fat milk, chicken breast and orange wedges.

Serves: 4

Fruits & Veggies per Serving 1.75 Cups

Nutrition Info
Calories: 290 Total Fat: 7g Saturated Fat: 1g % of Calories from Fat: 22% % Calories from Sat Fat: 3%		Protein: 13g Carbohydrates: 47g Cholesterol: 0mg Dietary Fiber: 8g Sodium: 200mg
Each serving provides: An excellent source of protein, fiber, vitamin A, vitamin C, potassium and copper, and a good source of calcium, iron, phosphorus and magnesium.

*Retail prices, Boulder, Colorado, and online, Summer 2014.

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