Pork Poblano Collard Green Rolls
I fell in love with these Pork Poblano Collard Green Rolls while searching for a recipe to get me thru an enchilada craving while doing Whole30. I love them so much that I’m going to continue to make them after Whole30 is over. They’re SO delicious while being dairy free, gluten free, & paleo friendly!
I am totally in love with this recipe, y’all.
If you follow me, then you know I’m doing the Whole30 Challenge right now for the month of a January (a January reset, if you will and I’m currently on day 20, woohoo!).
Well, I was scouring the depths of Pinterest browsing Whole30 friendly recipes for some dinner inspiration when I came across these Whole30 Enchiladas from 40Aprons. Instead of tortillas, collard greens were used and the inside was a ground pork filling. They reminded me of a Mexican version of my Collard Green Rolls stuffed with a ground pork & black-eyed pea filling (which I adore) & instantly intrigued me. It looked really good, so I decided to give it a whirl.
Oh my… oh my. So glad I did. This one is definitely a keeper!
I loved this recipe so much. I ended up changing a few things here & there to suit my own tastebuds but nothing super major. This southern gal likes her collard greens pretty tender, so the second time around I covered them with foil for half of the baking time and that made the texture just perfect. I like caramelized onions way more than I do mushrooms, so I reduced the mushrooms by half (original recipe called for 2 cups) & added 1 cup of diced onions to make up for it. I also added way more garlic (because hello – gahhhhhlic) & little more spice.
Oh. My. Word.
I am going to continue making this even after this Whole30 thing is over & done with – I seriously love it that much!
The leftovers are somehow even more amazing. But, a tip! If you reheat it, scrape the avocado filling off of the collard green rolls first & set it aside. Microwave the rolls until warm & then scoop it back on top. If you’re meal prepping & making these for a few meals – keep the sauce on the side & add it as you reheat.
Pork Poblano Stuffed Collard Greens w/ Creamy Avocado Sauce
- Mexican Pesto:
- 1/2 cup fresh cilantro leaves
- 4-6 cloves garlic peeled
- 1 cup fresh spinach
- 1/4 cup unsalted pumpkin seeds aka pepitas
- 2 tablespoons olive oil
- 1/4 cup diced red onion
- 1-1/2 teaspoons salt
- 1/2 fresh jalapeño stemmed
- Collard Green Rolls
- 2 tablespoons olive oil
- 8 large collard green leaves
- 1 pound ground pork
- 1-2 poblano peppers roasted, skinned, stemmed, deseeded, and chopped (I used 2 poblano peppers, use 1 if you like it less spicy)
- 1 cups mushrooms diced
- 1 cup onion diced
- salt & pepper to taste
- 7 oz can salsa verde
- pico de Gallo for garnish
- toasted pepitas for garnish (optional - I toast mine in a splash of extra virgin olive oil in a small skillet on med heat, stirring often for 3-4 minutes)
- Creamy Avocado-Cilantro Sauce
- 4 cloves garlic peeled
- 2 avocados peeled and pitted
- heaping 1/2 cup of fresh cilantro leaves
- 1/4 cup red onion diced
- 1/2 jalapeño stemmed
- 3/4 cup water
- 3 teaspoons white vinegar
- the juice from 1 small lime
- 1.5 teaspoons salt
- Preheat oven to 375 degrees.
- Prepare your collard green leaves. Carefully cut out the thick part of the collard green stem & discard. In a large deep skillet, bring a few inches of water to a boil. Add the collard green leaves, 1-2 at a time, and cook for about 1 minute each batch. Drain on a paper towels. Set aside.
- In your food processor, combine all the ingredients for the Mexican pesto. Set aside.
- Add 2 tablespoons of olive oil to a large skillet & heat on medium heat. Add the pork & diced onion. Season with salt & pepper. Cook, stirring often, for 4 minutes. Add the mushrooms & cook, stirring often, for another 6-10 minutes - or until the pork is cooked thru & the veggies are tender. Mix in the Mexican pesto & the chopped roasted poblano pepper. Stir & remove from the heat.
- Stuff each collard green leaf with 1/2 cup of the pork filling & roll up like a burrito. Place in a 9x13 baking dish & pour the 7oz can of salsa verde over top. Cover with aluminum foil & cook for 20 minutes. Remove the foil & cook for an additional 15 minutes. Remove from the oven & let cool for 5 minutes.
- Meanwhile, combine all the ingredients for the creamy avocado sauce in a food processor. After the collard green rolls have cooled for 5 minutes, top with the creamy avocado sauce. Garnish the collard green rolls with fresh pico de Gallo & toasted pepitas.
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