Collard Wraps with Raw Sunflower Pate
By sarahbettine
This delicious, nourishing recipe is very easy to make. The wraps can be prepared and then stored in the refrigerator for up to 3 days.
2 Pictures
Ingredients
- 1 bunch (large) collard greens
- Sunflower Pate:
- 2 cups raw sunflower seeds, soaked for 6 to 8 hours
- 1 cup chopped celery
- 1/4 cup finely diced shallots
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon Herbamare or sea salt
- Fillings:
- 1 recipe Super Green Salad
- grated carrots
- sprouts
- sliced avocados
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
Step 2
While the water in coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place all pate ingredients into a food processor fitted with the "s" blade and pulse until desired consistency. Set aside.
Step 3
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.
Step 4
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.
Step 5
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.
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