Black Beans and Greens With Avocado and Za'atar

½ head broccoli (about 8 ounces)

2 tablespoons extra-virgin olive oil

1 medium onion, chopped (1 cup)

10 cherry tomatoes, each cut in half

About 3½ ounces (2 cups) baby spinach leaves

One 14-ounce can no-salt-added black beans, drained and rinsed

½ teaspoon kosher salt, or more as needed

½ teaspoon freshly ground black pepper, or more as needed

Flesh of 2 ripe avocados

2 tablespoons fresh lime juice

1 tablespoon za'atar, for serving (see note)

Cut the broccoli into small florets then peel and thinly slice the stalk.

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.

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.

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.

Mash the avocados in a bowl with a fork until smooth, then stir in the lime juice.

Serve the black beans and greens in bowls or deep plates, topped with dollops of avocado and a sprinkling of za'atar, if using.

Note: If you can't find za'atar, a Middle Eastern blend that is available in the spice aisle of better-stocked supermarkets, either leave it out or substitute a squeeze of lime, some toasted sesame seeds, and pinches of dried thyme and cumin.

Serves 2 to 4

Nutrition | Per serving: 310 calories, 10 g protein, 30 g carbohydrates, 19 g fat, 3 g saturated fat, 0 mg cholesterol, 200 mg sodium, 12 g dietary fiber, 4 g sugar

Adapted from "Green Kitchen at Home," by David Frenkiel and Luise Vindahl (Hardie Grant, 2017).