Collard Greens and Pork Chops with Mac & Cheese + V. Sattui = Delicious!

Collard Greens and Pork Chops with Mac & Cheese

Attempting to take a different approach, I took a couple of standby comfort dishes—collard greens and pork chops with macaroni and cheese–and approached the recipe in a manner that involved different techniques and ingredients.  When making a pot of greens, it is easy to use it as the focus dish and revolve the rest of the meal around those greens.

These recipes are pretty simple but the techniques have been changed to protect the innocent. I have replaced all ingredients with stunt-doubles and I definitely consumed alcohol during this production.

Ingredients for the Collard Greens

  • 14 oz. package of triple washed, cleaned and cut Collards or two unwashed bunches cleaned and cut
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 2 carrots peeled and diced
  • 1 large turnip peeled and cut into eighths
  • 1 smoked ham hock
  • 2 cups roasted chicken stock
  • Franks Louisiana Hot sauce (as much as you can stand)
  • Salt and pepper to taste

Sweat (meaning cook until translucent) mirapoix (carrots, celery, onion) with ham hock and turnip.  Add greens, stock and hot sauce. Simmer until tender.

Collard Greens, Pork Chops with Mac & Cheese

Since the greens will be cooking for a while, make your time count. I had a couple of hours on hand so I decided to smoke some loin chops and locally made sausages.  Nothing tastes and smells more like comfort to me than some smoked meat.

Bacon wrapped loin chops and sausages

I don’t usually recommend smoking loin chops unless you wrap them in peppered bacon and keep them moist with wine, beer or whiskey.  Any or all will work. The links and chops smoked with hickory for three hours at 256 degrees turns out well.

Using up some ricotta cheese was the second task I was hoping to accomplish and this take on Mac and Cheese adds some elegance and texture to one of the most replicated dishes in America.  A great thing about this version is that it is easy to add other ingredients like chopped, cooked bacon or tomatoes and green onions. Get crazy and have a blast.

Start with heating your oven to 350 degrees.  Prepare your béchamel sauce.  Cook your pasta then drain but do not rinse. Gather up the following and assemble your masterpiece.

Ingredients for the Mac & Cheese

  • 12 oz. Ricotta
  • 2 large eggs
  • 2 cups Béchamel Sauce at room temperature
  • 1 lb. cooked Farfalle Pasta (any shape you like will work)
  • 1 lb. mixed shredded cheese (A Swiss, mozzarella, cheddar, parmesan blend is my personal favorite)
  • ½ tsp ground nutmeg
  • 1 tsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 tsp. Tabasco sauce or more if your scoville threshold will allow it

Eggs, ricotta and spices

Mix eggs, ricotta, all spices and tobacco sauce in large mixing bowl until well blended. Stir in béchamel sauce and mix in the shredded cheese.  Add pasta.  Stir well, pour mixture into a large wide baking pan, and bake at 350F until cooked through with an internal temperature at 180F.

Collard Greens, Pork Chops with Mac & Cheese

The pictures almost do the recipes justice but what really makes this meal rock are the wine pairings. We recently received samples from a prestigious Napa winery V. Sattui.

V. Sattui Gilsson Vineyard Zinfandel

They only sell their wine at the winery but with the advent of this internet thing and some laws changing that permit wineries to sell direct to consumers, you can have it shipped directly to your house.  Try the V. Sattui Zinfandel or Petite Sirah—equally tasty with these dishes. Enjoy!

Collard Greens, Pork Chops with Mac & Cheese



About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.


  1. […] produce. This powerhouse wine will conquer the smoky flavors of MacDaddy soul food (check out my recipe of Pork Chops, Collard Greens with Mac & Cheese). This wine has an elegant finish that belies the 15% ABV.  For a wine with high octane, this wine […]

  2. Sicoes September 28, 2012 at 1:02 PM - Reply

    I grew up on canned and processed food and I appreciate fresh ingredients. But what is a shame is that most don’t understand collard greens. They are so fresh and flavorful! Good recipe Marc.

    • enobytes September 28, 2012 at 7:19 PM - Reply

      Cheers Sicoes, glad you enjoyed the recipe.

  3. Kerry October 17, 2012 at 12:58 PM - Reply

    Great paintings!

  4. recipe for tilapia November 18, 2012 at 9:33 AM - Reply

    I’m consistently on the hunt for new recipes. I like to keep a “preferences list” and also return to them when I’m in the mood for something new to attempt. I have actually gathered very a list so far, and I think I like this one enough to put it on the list.

    • enobytes November 18, 2012 at 5:46 PM - Reply

      Glad you enjoyed the recipe, cheers!

  5. Andrew Pelt November 18, 2012 at 3:55 PM - Reply

    please share these recipes!

    • enobytes November 18, 2012 at 5:47 PM - Reply

      Cool recipe search, Andrew!

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  9. […] this pairing work?  Because big, bold cheeses work with big, bold wines!  Other options include collard greens and grilled pork chops or pizza. This wine is in limited production (292 cases) so if you find it, buy […]

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