Makes 4 servings
4 red potatoes
2 1/2 cups kale, chopped
1-2 jalapeno peppers, chopped small
2 tablespoons olive oil
1 clove garlic or ½ teaspoon garlic powder
1/4 cup onion, chopped
1/4 teaspoon salt
1 (15 ounce) can black beans, drained and rinsed
1/2 cup nonfat plain Greek yogurt
- Dice potatoes into 1/4″ pieces.
- Chop kale and jalapenos.
- Heat oil in large pan over medium heat. Add garlic, jalapeno
and onion; cook 2-3 minutes until just starting to brown.
- Add diced potatoes, salt and pepper to pan. Cover with lid
and cook 4-5 minutes. Stir and cook 4-5 more minutes.
- Add chopped kale and black beans. Cook about 3-5 more
minutes, stirring gently.
- Serve with Greek yogurt.
Recipe adapted from: Produce for Better Health, MyPlate Kitchen