Sunflower Seed Pate in Collard Wrap


  • 2/3 cup raw sunflower seeds
  • Water to cover
  • 1 large celery rib
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced
  • 2 teaspoons dried thyme
  • 1 large clove garlic, peeled
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 1 collard green leaf, rib removed, or more to taste


Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.

Sign up now and get up to
50% OFF


Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.