1 bunch (large) collard greens
2 cups raw sunflower seeds, soaked for 6 to 8 hours
1 cup chopped celery
1/4 cup finely diced shallots
2 to 3 Tbsp. freshly squeezed lemon juice
1 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/2 to 1 tsp. Herbamare or sea salt
1 recipe Super Green Salad
- Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
- While the water in coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place all pâté ingredients into a food processor fitted with the "s" blade and pulse until desired consistency. I like mine processed until the pâté is fairly smooth. Set aside.
- To blanch the collard greens, dunk each one in the boiling pot of water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool. Continue to do this until all of the greens are blanched.
- To assemble the wrap, place a green onto a large plate or cutting board. Place a few scoops of the filling on the bottom (stem-end) of the green. Add your other filling ingredients on top. Fold the long ends in slightly (about an inch on each side) and then tightly roll. Refrigerate right away or cut in half and serve.
Recipe from nourishingmeals.com – a nutrition and food blog by the authors of The Whole Life Nutrition Cookbook Alissa Segersten and Tom Malterre