Brassica Bowls with Crispy Butter Beans

Ingredients
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts

Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.

Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.

Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.

Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.