Slow-cooked beans and shiitake mushrooms

While we tend to lump all ‘greens’ into one category, they actually belong to a large group made up of quite different characters. We like our greens crunchy and brightly coloured these days, but I’ve included a couple of recipes for slow-cooked greens – the flavour’s still there but the texture changes. It was overcooked Brussels sprouts in my childhood that put me off greens, so you do need to know how to handle them. If you favour boiling, always add them to plenty of rapidly boiling wat