Step 1

Add all cilantro-spinach pesto ingredients to the bowl of a food processor and process until smooth. This pesto should be near the consistency of traditional pesto, but not quite as moist.

Step 2

Preheat oven to 375º F.

Step 3

Prepare your collard leaves: with a knife, cut off the edge of the stem where the bottom of the leaf is. Then use the knife to very carefully slice off the round part of the thick stem, so that you have a flattened stem. This step helps you roll the enchiladas, and the stem can be quite large and tough to eat.

Step 4

Fill a large saucepan about halfway with water and bring to a soft boil. Working with 2-4 leaves at a time, blanch collard leaves for about 60 seconds, or until they turn from a soft blue-green to a very bright kelly green. Remove from saucepan and drain.

Step 5

Heat olive oil in large saucepan over medium heat, then brown ground pork, breaking up with a spoon or spatula. When pork is browned and mostly cooked through, add mushrooms and sauté until softened. Add cilantro-spinach pesto and stir to completely coat and incorporate, then add poblano pepper. Remove mixture from heat.

Step 6

Working one at a time, lay your blanched and drained leaf onto a flat surface. Spread ½ cup of pork mixture on one side of the stem, as shown. Fold long edge over then fold bottom and tops over the mixture. Roll towards open edge then place seam-side down in a baking dish. Repeat until remaining mixture is used up, about 8 enchiladas. Top with ½ cup salsa verde and spread to mostly cover enchiladas.

Step 7

Bake enchiladas for 20 minutes then remove from oven and let cool slightly.

Step 8

Combine all ingredients in the bowl of a food processor and process until smooth. Season with salt to taste.

Step 9

Top baked enchiladas with avocado sauce, red onions, fresh cilantro, ground almonds, and pepitas.