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Happy New Year! 2012 was a great year for Aqua Terra Culinary and we are looking forward to 2013. January is bringing us plenty of cool weather and even a bit of rain on the Monterey Peninsula. One of our favorite winter foods is at its peak right now. Greens! Collard and mustard greens can be found at pretty much all grocery stores and of course at our farmer’s markets. Try this simple recipe for braised greens that is perfect for our current weather. Braised greens have also been making an appearance at Point Pinos Grill in Pacific Grove. It might even make it’s way onto our next menu change, paired with something crispy and delicious for the ultimate comfort meal.


  • 1 smoked ham hock (about 1/4 pound)
  • 1 Tablespoon canola oil
  • 1 small onion chopped
  • 2 cups chicken stock
  • 4 bunches greens(collard, mustard or swiss chard) stalks removed, leaves cut into 1-inch pieces
  • 3 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • Louisiana hot sauce for seasoning to taste


Preheat oven to 325 degrees. In a medium pot over medium heat sweat onion with canola oil  until tender. Add smoked ham hock and chicken stock. Bring to a simmer and place in a 300 degree oven for bout one and a half hours or until meat comes of of the bone easily. Allow ham hock to cool slightly and shred all of the meat from the bone. Add the shredded meat to the onion and stock mixture.  Discard the bone. Add the washed and cut greens to the pot and cook over medium low heat for about 45 minutes until greens are very tender. Season with salt, pepper and hot sauce. Serve hot.

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