Spinach beet tops and cremini
4 Chinese spinach stalks roughly chopped
1 bunch of beet tops cut into 1” lengths
4 cremini mushrooms sliced into ¼” thickness
3 garlic buds cut into ⅛” coins
1 oz sunflower oil
1 oz water
¼ tsp sea salt
1-2 tbsp soya
Place the garlic, oil, salt, water, mushroom and beet tops into a cold frying pan and bring to a boil. Cover and cook for 7-8 minutes. When slightly tender add the spinach and soya. Cover and cook a further 3-4 minutes.
