BLACK BEANS AND GREENS WITH AVOCADO AND ZA’ATAR
Serves: 2-4
1/2 head broccoli (about 8 oz/226 g) 2 tbsp (30 mL) extra-virgin olive oil 1 medium onion, chopped (1 cup/250 mL) 10 cherry tomatoes, each cut in half About 2 cups (500 mL) baby spinach leaves 14-oz (396 mL) can no-salt-added black beans, drained and rinsed 1/2 tsp (2.5 mL) kosher salt, or more as needed 1/2 tsp (2.5 mL) freshly ground black pepper, or more as needed Flesh of 2 ripe avocados 2 tbsp (30 mL) fresh lime juice 1 tbsp (15 mL) za’atar, for serving (see earlier note)
1. Cut the broccoli into small florets, then peel and thinly slice the stalk.
2. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the onion and cook, stirring frequently, until it softens, 5 minutes.
3. Add the broccoli florets and stalk pieces; cook, stirring occasionally, until those pieces turn a brighter shade of green and lose their crunch yet still have some bite, 5 minutes.
4. Add the tomatoes, spinach and beans; cook, stirring, until the spinach has barely wilted, 1 minute. Season with the salt and pepper; taste, and then add more salt and/or pepper as needed. Remove from the heat and cover to keep warm.
5. Mash the avocados in a bowl with a fork until smooth, then stir in the lime juice.
6. Serve the black beans and greens in bowls or deep plates, topped with dollops of avocado and a sprinkling of za’atar, if using.