Directions

• In a large saucepan, heat the olive oil. Add the garlic, celery, carrot, onion, bay leaf, and thyme, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the water, ham hock, and drained beans, and bring to a boil. Simmer over low heat, stirring occasionally, until the beans are tender, about 1 1/2 hours.
• Remove the ham hock from the stew and chop the meat; discard the bones, skin, and gristle. Discard the bay leaf. Add the ham hock meat to the beans, season with salt and pepper.
• In a large saucepan of salted boiling water, cook the greens for 1 minute. Drain, squeeze out the excess water, and coarsely chop.
• In the same saucepan, melt the butter in the olive oil. Add the garlic, onion, and crushed red pepper and cook over moderate heat until softened, about 5 minutes. Add the mustard greens and cook over moderately high heat, stirring to coat with the flavored oil. Add the stock and season with salt. Transfer to a bowl to serve.
• In a bowl, whisk the mayonnaise, garlic, lemon juice, and mustard; season with salt.
• Serve the stew with sauteed mustard greens and garlic mayonnaise, both of which can be mixed in at the table.