Sunflower Seed Pate in Collard Wrap

Ingredients

• 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

Directions

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

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.