In a blender combine the kale, spinach, onion, garlic, nutritional yeast, salt, and water. Blend for about 1 minute or until everything is broken down and resembles a juice. If you want to strain it you can but you don’t need to.

In a large deep pan or big pot add the liquid. Bring to a boil over high heat. Once boiling, remove from the heat, add the polenta in and whisk continuously for about 5 minutes or until polenta has thickened. The polenta should be soft. Add in the vegan butter and stir it. Taste and add any additional seasonings. Set to the side covered.

In a separate pan add the water and broccolini. Cover with a lid and let it steam over high heat for about 8 to 10 minutes until water is mostly evaporated.

Once water is all cooked out add in the beans, garlic, and oil. Add any seasonings you like salt, red pepper flakes, black pepper, garlic powder, paprika - anything you like. Sauté over medium heat for about 10 minutes, stirring occasionally. Broccolini should be tender and dark green. Beans should be tender and warm.

Add a generous portion of the polenta onto a plate and then top with broccoli and beans. Garnish each plate with a drizzle of oil, sea salt, and microgreens.