Ingredients
- water to cover
- 1 large celery rib
- ¼ cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 teaspoons dried thyme
- 1 large clove garlic, peeled
- ½ teaspoon ground black pepper
- ¼ teaspoon sea salt
- 1 collard green leaf, rib removed, or more to taste
Why This Recipe Is So Loved
This spread is a delicious way to enjoy a healthy snack. It’s packed with plant-based protein and healthy fats from sunflower seeds. Wrapping it in collard greens adds a fresh, crunchy texture and boosts your intake of vitamins and minerals.
Chef Tips
- Toast the sunflower seeds lightly to bring out their nutty flavor before blending.
- Use a food processor to achieve a smooth and creamy spread without lumps.
- Blanch the collard greens quickly in boiling water to make them more pliable and easier to roll.
- Use a food processor to achieve a smooth and creamy spread without lumps.
- Blanch the collard greens quickly in boiling water to make them more pliable and easier to roll.
Directions
Soak the sunflower seeds in a bowl of water, making sure they’re fully covered. Let them sit for about 8 hours or overnight, then drain them well. Next, toss the soaked seeds into your food processor along with celery, olive oil, lemon zest, lemon juice, fresh thyme, garlic, black pepper, and a pinch of sea salt. Blend everything until the mixture turns into a smooth, creamy spread. Take a fresh collard green leaf and spread a good amount of the pate right onto it. Wrap it up, and you’re ready to enjoy!
How To Serve This Dish
Try serving the wraps as a light lunch or appetizer. They pair well with fresh vegetable sticks or a side salad. You can also add a dollop of hummus or a squeeze of lemon juice for extra brightness.
Leftover Storage Guide
Store the spread in an airtight container in the refrigerator for up to 3 days. Keep the collard greens separate and wrap just before serving to maintain their crispness. If wrapped in advance, wrap tightly in plastic wrap and consume within a day for the best texture.
