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| Prep Time | 15 minutes |
| Cook Time | 2 minutes |
| Servings |
servings
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Ingredients
- 1 bunch collard greens
Pate
- 1/2 cup sunflower seeds soaked for a couple of hours or overnight
- 1/2 cup walnuts do not soak
- Pinch of garlic powder
- Pinch of sea salt or noma shoyu
- 1 teaspoon of lemon juice or more to taste
- Sprinkle of paprika
- Sprinkle of creole seasoning
- Sprinkle of basil and any other spice you like
- 1/4 cup onion purple, finely minced
- 1/4 cup carrot finely shredded
- 1/4 cup celery finely diced
Ingredients
Pate
|
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Instructions
- Cut the stems off of the bottom of each collard green. Bring a large pot of water to a boil.
- While the water is coming to a boil, drain and rinse the sunflower seeds in a fine mesh strainer. Place pate ingredients (through spices) into a food processor fitted with the "s" blade and pulse until fairly smooth. Transfer nut/seed mixture to a mixing bowl.
- Blanch the collard greens by dunking each one in the boiling water for approximately 60 seconds. Gently remove with tongs and set on a plate to cool and drain. Continue to do this until all of the greens are blanched.
- Add the chopped onion, carrot, and celery to the nut/seed base. With clean hands, knead the veggies into the nut base.
- To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a few scoops of the pate 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 Notes
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